Baked Lamb and Veggie Meat Pie with Golden Pastry Crust
A classic Australian family meat pie filled with tender lamb, carrots, and peas in a rich gravy, topped with a flaky golden pastry crust. This australian-inspired beef ready in about 70 minutes layers ground lamb, frozen peas, large, finely chopped onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 540 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 500 g ground lamb
- 1 medium, diced into 1/2-inch cubes carrot
- 100 g frozen peas
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 1 cup beef stock
- 2 tbsp Worcestershire sauce
- 2 tbsp plain flour
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 320 g ready-rolled shortcrust pastry
- 1 beaten for glaze egg
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large finely chopped onion and 3 minced garlic cloves; sauté for 3-4 minutes until softened and fragrant.
- Step 2: Add 500 g ground lamb to the skillet, breaking up with a spoon. Cook for 6-7 minutes until browned and no longer pink.
- Step 3: Stir in 2 tbsp plain flour and cook for 1 minute to remove raw taste. Gradually pour in 1 cup beef stock and 2 tbsp Worcestershire sauce, stirring constantly until the sauce thickens and coats the meat.
- Step 4: Add 1 medium diced carrot and 100 g frozen peas, season with 1 tsp salt and 1/2 tsp black pepper. Simmer gently for 10 minutes until vegetables are tender and the filling is thickened.
- Step 5: Transfer the filling to a 9-inch pie dish. Roll out 320 g ready-rolled shortcrust pastry to cover the dish, trimming excess and pressing edges to seal. Brush the top with 1 beaten egg.
- Step 6: Bake in the preheated oven for 35-40 minutes until the pastry is golden and crisp. Let rest for 5 minutes before serving.
Frequently asked questions
How long does Baked Lamb and Veggie Meat Pie with Golden Pastry Crust take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Lamb and Veggie Meat Pie with Golden Pastry Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Lamb and Veggie Meat Pie with Golden Pastry Crust?
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 Veggie Meat Pie with Golden Pastry Crust for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Veggie Meat Pie with Golden Pastry Crust?
Australian beef 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.
