Melt-in-the-mouth lamb and pea pie

A fantastic dinner party addition. Source: Getty

Everybody loves a good meat pie and this lamb and pea pie is just delicious! This melt-in-the-mouth recipe is packed with a tasty veggie and lamb stew, bundled up in a crunchy puff pastry shell.

This dish works great on its own or paired with a side of buttery mash potato — the perfect comfort food! Store any leftovers in an airtight container in the fridge and reheat in the oven before serving. Dig in!


  • 750g lamb shoulder, cut into 3cm cubes
  • 50g plain flour
  • 1/4 cup olive oil
  • 1 large brown onion, roughly chopped
  • 3 gloves of garlic, roughly chopped
  • 5 sprigs thyme, leaves stripped from stems
  • 3 tomatoes, roughly chopped
  • 1 cup white wine
  • 1 cup chicken stock
  • 3/4 cup frozen peas
  • 1/2 tsp salt

Shortcrust pastry

  • 1 1/2 cups plain flour
  • 1/2 tsp salt
  • 125g butter, cut into cubes (plus extra to grease tin)
  • 1 egg yolk, plus 1 whole egg , beaten, for brushing
  • 2 sheets puff pastry


  1. Heat oven to 160°C. Toss lamb with flour until well coated.
  2. Heat olive oil in large pot over stovetop and brown lamb in batches, removing each batch from pan when browned.
  3. Add onion and garlic to remaining oil in pot and fry until lightly browned.
  4. Add thyme leaves, tomatoes, white wine and stock.
  5. Return lamb to the pot and cover. Place in oven for two hours until lamb is very tender and stew is very thick.
  6. Stir through frozen peas while the stew is still hot and allow to cool to room temperature.
  7. To make the shortcut pastry, combine the flour, salt and butter in food processor and process to fine breadcrumbs.
  8. Add the egg yolk and process until a dough forms. Remove from the food processor and gather into ball. Wrap in plastic and refrigerate for 30 minutes.
  9. Heat oven to 200°C. Roll dough to a 1/2cm sheet and line a greased 20cm-diameter round deep pie tin (leaving 1cm overhanging).
  10. Fill the pie case with the cooled lamb and pea filling and fold in overhanging edges of the pie.
  11. Brush one piece of puff pastry with beaten egg and place the other piece on top, pressing them together.
  12. Brush top of pie with more egg and place puff pastry circle on top, pressing to join the two pastries together.
  13. Brush top of pie with more egg and cut a cross into the top of the pie to let steam escape.
  14. Bake pie for 30-40 minutes.


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