Name: Lamb and Mushroom Pies
Cook time: 180 min
Total time: 180 min
Yield: 4
Ingredients: 250 g diced lamb; 500 g mushrooms small; 1 brown onion diced; 1 carrot diced; 1 pinch dried thyme; 1 pinch dried rosemary; 1 pinch dried sage; 4 bay leaf; 100 ml red wine; 1/2 cup plain flour; 1 puff pastry; 1 shortcrust pastry optional; 250.00 ml beef stock (liquid)

by DebbieR Last updated on 04/11/2025

Great winter recipe. Keep some of these pies in the freezer for an easy dinner when you get home from work.

- DebbieR

Ingredients

250 g diced lamb
500 g mushrooms small
1 brown onion diced
1 carrot diced
1 pinch dried thyme
1 pinch dried rosemary
1 pinch dried sage
4 bay leaf
100 ml red wine
1/2 cup plain flour
1 puff pastry
1 shortcrust pastry optional
1 cup beef stock (liquid)

Method

Step 1

Brown lamb in a heavy based saucepan, set aside.
Step 2

Add mushrooms, vegetables and herbs, saute until soft, add lamb and red wine.
Step 3

Add flour and stir around the pot, scraping the bottom.
Step 4

Add beef stock, cover and turn down to a slow simmer for about 2 hours or until the lamb is very tender.
Step 5

When meat has cooled, blind bake short crust pastry in the base of small or family sized pie tins, add meat mixture and top with puff pastry.
Step 6

Alternatively, place the meat into a casserole dish and top with puff pastry.
Step 7

Brush with beaten egg and bake at 220C until pastry is golden brown and meat is warmed through.
Step 8

Serve with mashed potato and steamed vegetables.

Equipment

1 casserole dish

Recipe Notes

from Australia’s Best Recipes team

Other vegetables can be added to the meat mixture. The meat could be cooked in a slow cooker overnight if desired or to speed the process up, a pressure cooker. Make extra because these pies freeze and reheat beautifully.