Lamb and Rosemary Pie

About this recipe

Discover the delightful combination of savory lamb and aromatic rosemary nestled in a flaky puff pastry crust. Perfectly suited for a cozy family dinner or an indulgent treat on a chilly evening, this lamb and rosemary pie is both comforting and satisfying.

Ingredients

• 450 g ground lamb
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 240 ml beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Directions

1. 1

   Preheat the oven to 200°C (390°F).

2. 2

   Brown the ground lamb in a large skillet over medium heat. Drain excess fat.

3. 3

   Add onion, garlic, and rosemary. Sauté until onion is translucent.

4. 4

   In a bowl, combine beef broth, Worcestershire sauce, tomato paste, and flour. Stir into lamb mixture.

5. 5

   Simmer for 15 minutes until the sauce thickens.

6. 6

   Transfer lamb mixture to a 9-inch pie dish. Cover with puff pastry, trimming and crimping edges.

7. 7

   Brush with beaten egg. Make a small cross cut in the center for venting.

8. 8

   Bake for 35 minutes until the pastry is golden brown. Let cool slightly before serving.