Lamb Pie from Australia

No ratings yet

The journey of lamb pie is a testament to the appeal of comfort food from Australia. A savory classic casserole dish topped with puff pastry.

Prep Time30

Cook Time6 30

Course: Dinner

Cuisine: Australia

Servings:

Calories: 459kcal

The first thing I did was get my beef stock, garlic cloves, celery stalks diced, diced onions, diced carrots, lamb pieces, butter, and cold water into the slow cooker. Then I added my dry spices, long time, kosher salt, Bay Leaf, Onion Powder, and Parsley. Make sure the liquid covers the meat so add water if needed then close the lid. Let it cook for a long time so I did 6 hours. I find the longer in a slow cooker the more flavor.
Once this is done, the meat will fall apart. Taste at this time to see if it needs more salt. I remove the meat into a bowl and let it cool a bit before removing the bones.

To start making the lamb filling, I pour most of what is in the slow cooker into the Dutch oven or a pot if that is what you have.
I remove some of the liquid because I like a very thick gravy so not all the liquid is needed. I add the peas at this time and turn the burner on low heat.
Now I will remove the lamb meat from the bones and fat and chop it into pieces. Then I will place it into the Dutch oven.
In a small bowl, I will mix some of the broth with corn starch and then pour it into the pot. Stirring slowly so it can mix well and thicken.
Once the stew is thick enough for me I will get out 6 ramkins and fill until almost full. I then butter the rim so the dough does not stick when cooking.

Have the puff pastry, room temperature, then roll out the sheet and cut in the center evenly then twice across to have 6 squares. Don't worry if it's not even the dough is very forgiving.
Top each ramekin with the puff pastry then press the edges to seal.
Pre heat oven at this time to 375º degrees.
Cut a small cross in the center of each pie so the steam can be released when cooking.
Mix 1 egg with a tablespoon of cold water and brush with egg wash on top of the puff pastry.
Bake for about 20 to 30 minutes depending on your oven or until golden brown.

If you need to make a quick easy meal use ground lamb and sautee it in a large skillet with onions and peas or use the leftover lamb from the night before.
You can make mini lamb pies or large pies depending on what you prefer but I find the mini tend to be easier to handle and freeze perfectly where you can just take them out and warm them up like you just made them on the same day.