Bush-Spiced Lamb Meat Pie with Finger Lime Aioli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A hearty Australian-style lamb pie seasoned with native bush spices and served with a zesty finger lime aioli that adds a fresh citrus pop to each bite. This australian-inspired pork ready in about 70 minutes layers ground lamb, medium, finely chopped onion, medium, finely diced carrot 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 450 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, finely chopped onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 3, minced garlic cloves
• 1 tsp bush tomato powder
• 1 tsp, ground wattleseed
• 2 tbsp tomato paste
• 1/2 cup beef broth
• 1/4 cup red wine
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 sheet, thawed ready-made shortcrust pastry
• 1, beaten egg yolk
• 1/2 cup mayonnaise
• 2 tbsp finger lime pearls
• 1 tsp lemon juice
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium finely chopped onion, 1 diced carrot, and 1 diced celery stalk, sautéing for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves, 1 tsp ground wattleseed, and 1 tsp bush tomato powder to the skillet, cooking for 1 minute until aromatic.
3. Step 3: Add 500 g ground lamb to the pan, breaking it up with a spoon. Cook for 6-7 minutes until browned.
4. Step 4: Stir in 2 tbsp tomato paste and 2 tbsp all-purpose flour, cooking for 2 minutes to remove raw flour taste.
5. Step 5: Pour in 1/2 cup beef broth and 1/4 cup red wine, stirring continuously until mixture thickens, about 4-5 minutes. Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat and let cool slightly.
6. Step 6: Preheat oven to 375°F. Roll out 1 sheet thawed shortcrust pastry and cut into circles slightly larger than your pie tins.
7. Step 7: Spoon lamb filling into greased pie tins and cover with pastry circles, sealing edges with beaten 1 egg yolk. Brush tops with remaining egg yolk.
8. Step 8: Bake pies for 25-30 minutes until pastry is golden and crisp.
9. Step 9: For the aioli, mix 1/2 cup mayonnaise with 2 tbsp finger lime pearls and 1 tsp lemon juice. Serve pies warm with finger lime aioli on the side.