Lamb and Beetroot Meat Pie with Puff Pastry
Hearty Australian-style meat pie filled with slow-cooked lamb and sweet beetroot, encased in flaky puff pastry. This australian-inspired pork ready in about 110 minutes layers lamb shoulder, diced, olive oil, medium onion, finely chopped 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 480 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
- 1 lb lamb shoulder, diced
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 cup beetroot, peeled and diced
- 1 cup beef stock
- 2 tbsp tomato paste
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 sheets frozen puff pastry sheets
- 1 large egg, beaten
Instructions
- Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 1 lb diced lamb shoulder and brown on all sides for 6-8 minutes.
- Step 2: Add 1 medium finely chopped onion and 2 minced garlic cloves to the pot, sautéing for 4 minutes until softened and fragrant.
- Step 3: Stir in 1 cup diced beetroot, 2 tbsp tomato paste, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes to combine flavors.
- Step 4: Pour in 1 cup beef stock, bring to a simmer, then reduce heat to low. Cover and cook for 1 hour until lamb is tender and sauce thickens.
- Step 5: Preheat oven to 400°F. Roll out 2 sheets of frozen puff pastry on a floured surface to fit individual pie dishes.
- Step 6: Spoon lamb and beetroot filling into pie dishes, cover with puff pastry, sealing edges with beaten 1 large egg. Brush tops with remaining egg.
- Step 7: Bake for 25-30 minutes until pastry is golden and puffed. Let pies rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lamb and Beetroot Meat Pie with Puff Pastry take to make?
Total time is about 110 minutes (20 min prep + 90 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 Lamb and Beetroot Meat Pie with Puff Pastry?
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 Lamb and Beetroot Meat Pie with Puff Pastry?
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 Lamb and Beetroot Meat Pie with Puff Pastry 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 Lamb and Beetroot Meat Pie with Puff Pastry?
Australian pork 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.
