Lamb and rosemary pie
Slow cooked diced lamb with rosemary, carrots and red wine under a puff pastry lid.
- Time2 hr 30
- LevelMedium
- Costabout £3.17 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Brown the lamb in the oil in batches in a casserole. Set aside.
- 2
Soften the onion and carrots in the same pan for 5 minutes. Stir in the flour and tomato purée.
5 min - 3
Add the wine, then the stock, rosemary and lamb. Bring to a simmer, cover and cook in the oven for 1 hour 30 minutes.
90 min - 4
Cool the filling a little, then spoon into a 1.5 litre pie dish.
- 5
Turn the oven up to 200°C (180°C fan). Cover with the puff pastry, trim and crimp the edge, cut a steam hole and brush with egg.
- 6
Bake for 30 minutes until puffed and deep golden.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.