Oven-Baked Lamb Meat Pie with Rosemary and Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

A classic Australian savory pie filled with tender lamb, aromatic rosemary, and thyme, baked to golden perfection in a flaky pastry crust. This australian-inspired beef ready in about 65 minutes layers lamb shoulder, diced, olive oil, medium yellow 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 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

• 1 lb lamb shoulder, diced
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1 medium carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sheets frozen puff pastry sheets
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: Preheat oven to 400°F. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb diced lamb shoulder and brown for 5-7 minutes until edges are golden; remove and set aside.
2. Step 2: In the same skillet, add 1 medium finely chopped yellow onion, 1 diced carrot, 1 diced celery stalk, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables are soft and fragrant.
3. Step 3: Stir in 2 tbsp all-purpose flour and cook for 1 minute to remove raw taste. Add 2 tbsp tomato paste, 1 cup beef broth, 1 tbsp chopped fresh rosemary, 1 tbsp thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes until sauce thickens.
4. Step 4: Return the browned lamb to the skillet, stir well, and cook for an additional 5 minutes until mixture is thick and cohesive. Remove from heat and let cool slightly.
5. Step 5: Roll out 2 sheets of frozen puff pastry on a floured surface. Line four 6-inch pie tins with pastry, fill with lamb mixture, then cover with pastry lids. Seal edges by pressing with a fork.
6. Step 6: Brush tops with 1 beaten egg for a golden finish. Bake pies at 400°F for 25-30 minutes until pastry is puffed and golden brown. Let cool 5 minutes before serving.