Lamb and Rosemary Pie

Ben Cornelissen

Ben Cornelissen

about 1 year ago

This savory pie is filled with tender lamb and fragrant rosemary, all wrapped up in a flaky pastry crust. Perfect for a cozy dinner on a chilly evening.

Cooking Time

1 hour

Serving Size

6 servings

Nutrition Per Serving

Cal

450

Protein

22g

Fat

28g

Sat Fat

10g

Carbs

25g

Chole

95mg

Fiber

2g

Sugar

2g

Sodium

550mg

Ingredients

  • 1 lb. ground lamb
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp. fresh rosemary, chopped
  • 1 cup beef broth
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. tomato paste
  • 1 tbsp. all-purpose flour
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten

Instructions

  • Preheat oven to 400°F.
  • In a large skillet, cook the ground lamb over medium heat until browned. Drain any excess fat.
  • Add the onion, garlic, and rosemary to the skillet and cook until the onion is translucent.
  • In a small bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, and flour. Pour the mixture into the skillet and stir to combine.
  • Simmer the mixture for 10-15 minutes, or until the sauce has thickened.
  • Transfer the lamb mixture to a 9-inch pie dish.
  • Roll out the puff pastry on a floured surface and place it over the top of the pie dish. Trim any excess pastry and crimp the edges to seal.
  • Brush the beaten egg over the top of the pastry.
  • Bake the pie for 25-30 minutes, or until the pastry is golden brown and puffed.
  • Let the pie cool for a few minutes before serving.

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