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My rustic Lamb Mince Pie is a rich and hearty, family style pie made with lamb mince (ground lamb). Made super easy by using store-bought pastry, the whole family will love this pie!

I am always up for an easy lamb recipe, and today’s recipe for my Lamb Mince Pie is a rich and hearty, family style pie made with ground (minced) lamb.

Let’s get cooking!

Ingredients you will need to make this pie

lamb mince (ground lamb)
mushrooms
frozen puff pastry sheet (I use store-bought)
frozen shortcrust pastry sheet (I use store-bought)
fresh rosemary (can substitute dried)
brown onion
fresh garlic
bacon
beef stock
1 x tin of cherry tomatoes in juice
tomato paste
dry red wine
plain flour
olive oil
salt

*Please see the recipe card below for exact quantities and detailed instructions

How to make lamb mince pie

Heat the olive oil in a heavy-based pot over medium-low heat, and cook the onion until it starts to soften.
Increase the heat to medium-high, then add lamb mince to the onion mixture and fry.
Continue to fry mince and onion mixture until most of the moisture has evaporated and there is some colour in the base of the pot.
Add chopped bacon and sliced mushrooms to the same pot, continuing to fry until mushrooms start to soften.
Add garlic and rosemary and cook for 1 minute.
Add tomato paste and cook for another minute.
Add flour to the pot, mixing well and cooking for another minute.
Add red wine and allow to come to a simmer, then simmer for 1-2 minutes or until wine has reduced slightly.
Add tinned cherry tomatoes and beef stock to the pot.
Crush tomatoes with a potato masher, then simmer over very low heat for 15 minutes.
Add salt to taste, and allow mixture to cool.
Line pie dish/tin with a sheet of shortcrust pastry, trimming and cutting to fit.
Add cooled meat filling, then place a sheet of puff pastry on top of the filling, pressing the edges of pastry together to seal.
Brush top of pie with beaten egg (optional), and cut a small slit in the centre for steam to escape. Bake for 35 – 40 minutes, or until pastry is puffed and golden.

My top tips for making this lamb pie

The size of my pie tin is 18cm/7 1/2″ (base) 21cm/8 1/2″(top) 4cm/1 1/2″ (deep) – this is the minimum size you will need to fit in your pie filling. You can go slightly larger if you like.
You also don’t have to make this as a “pie” as such, with a top and bottom pastry layer. As an alternative, you could add the cooked lamb filling to a small/medium-sized casserole dish and put a sheet of puff pastry on top then bake. Then serve as a “deconstructed” pie by cutting the pastry lid into portions and serving it with the filling.
The lamb mince will release a lot of liquid as is cooks, and continuing to brown the mince until the moisture has cooked away and you have some nice brown bits at the base of the pot will ensure you get a nice deep flavour to your pie. For good rich flavour at the end, you need good rich colour at the start.
I use a potato masher to crush the cherry tomatoes once they are in the pot, but just be aware that you can still end up wearing some tomato juice if you aren’t careful!
You could substitute 1 tsp of dried rosemary for the fresh if you like.
Brushing the pastry lid with beaten egg is totally optional, it just adds some shine to the finished pie.
Allowing the pie to sit for a few minutes before you slice it just helps it hold together when it’s cut.
I like to serve with pie with mashed potatoes and some green vegetables.

Other lamb mince recipes you may like

Quick Lamb Ragu – a fast and tasty weeknight-friendly lamb ragu recipe, using lamb mince (ground lamb). Lamb ragu in 1 hour!

Moroccan Lamb Mince – quick and easy spiced lamb with smooth creamy hummus, topped with fresh herbs. Dinner is done in 30 minutes!

Thanks for reading, and happy cooking!

Lee-Ann x

Lamb Mince Pie

Lamb Mince Pie - this is a rich and hearty, family style pie made with lamb mince (ground lamb). Super easy, the whole family will love this rustic lamb pie!

Course Main Course

Cuisine Modern Australian

Keyword lamb mince, ground lamb, lamb mince pie

Total Time 1 hour 30 minutes

Servings 4

Calories Per Serve 617 kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

2 tsp olive oil
500 g lamb mince (ground lamb) 1.1lbs
1 medium brown onion roughly chopped
250 g button mushrooms - sliced 9 oz
2 bacon rashers roughly chopped
1 tbsp fresh rosemary leaves finely chopped
3 fresh garlic cloves crushed
2 tbsp tomato paste
1½ tbsp plain/all purpose flour
½ cup dry red wine
¾ cup beef stock
1 x 400g tin of cherry tomatoes in juice 14 oz
¾ tsp fine salt or to taste
1 sheet frozen shortcrust pastry I use store-bought
1 sheet frozen puff pastry I use store-bought
1 egg - beaten for brushing (optional)

Instructions

Pre-heat oven to 180c/350f, and lightly grease a pie tin and set aside (see my notes for sizes and alternatives), and remove pastry sheets from the freezer to defrost.
Heat the olive oil (2 tsp) in a heavy-based pot over medium-low heat. Add roughly chopped brown onion (1 medium) and fry for 3 minutes or until the onion starts to soften.
Increase the heat to medium-high, then add lamb mince (500g/1.1lbs) and continue to fry until lamb mince is well browned and most of the moisture has evaporated and there is some nice brown colour in the base of the pot (see my notes).
Add roughly chopped bacon (2 rashers) and sliced button mushrooms (250g/9oz) to the lamb mixture in the pot and continue to fry for 2-3 minutes, until the mushrooms start to soften. Then add crushed garlic (3 cloves) and finely chopped fresh rosemary (1 tbsp) and fry for another minute.
Then add tomato paste (2 tbsp) to the pot, frying for another minute, then add dry red wine (½ cup) and bring to a simmer. Allow to simmer for 1-2 minutes or until wine has reduced slightly.
Add beef stock (¾ cup), and can of tinned cherry tomatoes in juice (400g/14oz), crushing the cherry tomatoes directly in the pot with a potato masher to break them down. Bring to a simmer, and simmer over very low heat for 15 minutes then allow to cool for about 10 minutes while you line the pie tin. Add fine salt (¾ tsp - or to taste) to lamb mixture and mix well.
Line the base of your pie tin with the sheet of shortcrust pastry, trimming and patching to fit if needed.
Poor the cooled lamb mixture into the pie tin, then place the sheet of puff pastry on top of the filling and trim to fit, pressing the edges to seal.
Brush the top of the pie with the beaten egg (if using), then cut a small slit in the centre of the pie so that steam can escape, and bake for 35 to 40 minutes, or until the pastry is puffed and golden.
Allow to sit for 5-10 minutes before slicing.

Recipe Notes

The size of my pie tin is 18cm/7 1/2" (base) 21cm/8 1/2"(top) 4cm/1 1/2" (deep) - this is the minimum size you will need to fit in your pie filling. You can go slightly larger if you like.
You also don't have to make this as a "pie" as such, with a top and bottom pastry layer. As an alternative, you could add the cooked lamb filling to a small/medium sized casserole dish and put puff pastry on top then bake. Then just serve as a "deconstructed" pie by cutting the pastry lid into portions and serving it with the filling.
The lamb mince will release a lot of liquid as is cooks, and continuing to brown the mince until the moisture has cooked away and you have some nice brown bits at the base of the pot will ensure you get a nice deep flavour to our pie. For good rich flavour at the end, you need good rich colour at the start.
You could substitute 1 tsp of dried rosemary for the fresh if you like.
I use a potato masher to crush to cherry tomatoes once they are in the pot, but just be aware that you can still end up wearing some tomato juice if you aren't careful!
The lamb mixture doesn't need to be completely cold before it goes into the pastry base, just not super hot.
Brushing the pastry lid with beaten egg is totally optional, it just adds some shine to the finished pie.
Allowing to pie to sit for a few minutes before you slice it just helps it hold together when it's cut into slices.
I like to serve with pie with mashed potatoes and some green vegetables.