Lamb & Rosemary Traditional Pie

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Lamb and rosemary complement each other beautifully in this pie
Preparation time30 minutes
Cooking time15 minutes


600g lamb, cubed ¼ cup plain flour 2 tablespoons oil 2 cloves garlic, crushed 2 carrots, peeled, chopped 1 onion, chopped 2 sprigs rosemary 2 tablespoons plain flour 1 tablespoon tomato paste ½ cup red wine 1 cups beef stock Salt and pepper, to taste


Toss lamb in ¼ cup of flour and season with salt and pepper. Heat oil in large frypan over medium heat. Add lamb and cook until browned. Remove from pan. Add garlic, carrot, onion and rosemary and cook until tender. Add flour and tomato paste and stir for 1 minute. Add remaining ingredients and bring to a simmer. Return lamb to frypan. Reduce heat to medium low. Cover and cook until lamb is tender, approximately 15 minutes. Season. Cover and allow mixture to cool. Heat up a Traditional Pie Maker. Place base pastry in the pie maker, and fill with pie filling. Cover with a pastry top, and close your pie maker. Cook for 12-15 minutes.