Aromatic Minced Lamb Pie
The Hearty Classic – Minced Lamb Pie
Warm, comforting, and deeply flavourful, this Minced Lamb Pie is the ultimate crowd-pleaser. Featuring a rich reduction of red wine and tomato, it’s a sophisticated take on a rustic family favourite.
This pie is all about the depth of the “soffritto” base—onions and garlic sizzled with a fragrant blend of thyme, oregano, and rosemary. By slow-cooking the lamb mince with grated carrots and courgettes in your Whatever Pan, the vegetables melt into a thick, savoury ragu enhanced by the saltiness of black olives. Finished with a touch of lemon zest for brightness and sealed under a professional puff pastry lid, this dish delivers a satisfying crunch and a rich, tender interior.
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Serves
4
Course
Main
Prepare
20 mins
Cooks
55 mins
½ tbsp extra virgin olive oil
50g onion, finely chopped
1 garlic clove, minced
½ tsp dried thyme
½ tbsp dried oregano
½ tbsp dried rosemary
½ tsp chilli flakes
250g quality lamb mince
85g carrots, grated
200g courgettes, grated
15g black olives, pitted and chopped
100ml dry red wine
200g tomato sauce (passata)
8g potato starch (mixed with a little water)
1 tsp lemon zest
300g premade puff pastry
Salt, to taste
1 Preheat your oven to 200°C/390°F.
2 Heat the olive oil in your Whatever Pan. Add the onions, garlic, thyme, oregano, rosemary, and chilli flakes. Sauté until the onions are translucent and highly fragrant.
3 Add the lamb mince, grated carrots, courgettes, and olives. Pour in the red wine and cook for 15 minutes, stirring occasionally, until the alcohol has evaporated and the meat is browned.
4 Stir in the tomato sauce and simmer gently for a further 20 minutes to allow the flavours to develop.
5 Season with salt and stir in the lemon zest. Add the potato starch slurry to the pan, stirring constantly until the filling is thick and glossy. Remove from heat and set aside.
6 Line your cleaned pan with parchment paper. Roll out your puff pastry and line the base of the pan, allowing for a slight overhang.
7 Spoon the lamb filling into the pastry. Fold the edges inward and cover with a pastry lid.
8 Use the tines of a fork to press the edges together, creating a professional seal. Pierce the top several times to allow steam to escape.
9 Bake for 30–35 minutes until the pastry is risen and deep golden brown.
10 Allow the pie to rest for 5–10 minutes before slicing. Serve as is, or with a rich lamb gravy.
| Nutrient | Amount |
|---|---|
| Energy | 2,090kJ / 500kcal |
| Fat | 32g |
| Saturated Fat | 14g |
| Carbohydrates | 34g |
| Sugars | 5g |
| Fibre | 4g |
| Protein | 18g |
| Salt | 1.1g |