Baked Lamb and Pumpkin Pie with Rosemary Shortcrust
A hearty Australian-inspired pie filled with tender lamb, sweet pumpkin, and fragrant rosemary encased in a buttery shortcrust pastry. This australian-inspired lamb ready in about 95 minutes pairs lamb shoulder, diced, butternut pumpkin, peeled and cubed, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 500g lamb shoulder, diced
- 300g butternut pumpkin, peeled and cubed
- 2 tbsp olive oil
- 1 medium, finely chopped (about 150g) yellow onion
- 2, minced garlic cloves
- 1 tbsp finely chopped fresh rosemary
- 1 cup (240ml) beef stock
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 120g, cubed chilled butter
- 200g plain flour
- 5 tbsp cold water
- 1, beaten (for glaze) egg yolk
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 500g diced lamb shoulder and brown on all sides for 6-7 minutes. Remove and set aside.
- Step 2: In the same skillet, add 1 medium finely chopped yellow onion and 2 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
- Step 3: Sprinkle 3 tbsp all-purpose flour over onions and garlic, stirring continuously for 2 minutes to cook out the raw flour taste.
- Step 4: Gradually stir in 1 cup beef stock and 2 tbsp tomato paste, whisking to prevent lumps. Return lamb to the skillet and add 300g cubed butternut pumpkin and 1 tbsp chopped fresh rosemary. Simmer gently for 15 minutes until lamb is tender and pumpkin begins to soften. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: To make the pastry, combine 200g plain flour and 120g chilled cubed butter in a bowl. Rub butter into flour with fingertips until mixture resembles coarse breadcrumbs. Add 5 tbsp cold water gradually and mix until dough just comes together. Wrap in plastic and chill for 20 minutes.
- Step 6: Roll out two-thirds of the pastry on a floured surface to line a 9-inch pie dish. Fill with lamb and pumpkin mixture. Roll out remaining pastry for the lid, place over filling, trimming excess edges and sealing with fingers.
- Step 7: Brush the top with 1 beaten egg yolk for a golden finish. Cut a small vent in the center.
- Step 8: Bake for 40-45 minutes until pastry is golden and crisp. Let rest 10 minutes before serving.
Frequently asked questions
How long does Baked Lamb and Pumpkin Pie with Rosemary Shortcrust take to make?
Total time is about 95 minutes (35 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Lamb and Pumpkin Pie with Rosemary Shortcrust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder, diced from drying out.
Can I substitute ingredients in Baked Lamb and Pumpkin Pie with Rosemary Shortcrust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lamb and Pumpkin Pie with Rosemary Shortcrust for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lamb and Pumpkin Pie with Rosemary Shortcrust?
Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
