Oven-Baked Lamb Meat Pies with Rosemary and Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Australian individual lamb pies infused with rosemary and thyme, baked to golden perfection with a flaky pastry crust. This australian-inspired beef ready in about 50 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 420 calories and feeds 6, 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.

Prep: 20 min Cook: 30 min Serves 6 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped onion and 1 finely diced carrot, sauté for 5 minutes until softened.
  2. Step 2: Add 2 minced garlic cloves, 1 tbsp fresh rosemary, and 1 tbsp fresh thyme leaves to the skillet. Cook for 1 minute until fragrant.
  3. Step 3: Add 1 lb ground lamb to the skillet, breaking it apart with a spatula. Cook for 6-7 minutes until browned and no longer pink.
  4. Step 4: Stir in 2 tbsp tomato paste and 2 tbsp all-purpose flour, cooking for 2 minutes to form a roux. Gradually pour in 1/2 cup beef broth while stirring until the mixture thickens, about 3 minutes. Season with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Roll out 2 thawed puff pastry sheets and cut into 6 equal squares. Spoon the lamb mixture evenly into 6 oven-safe ramekins or muffin tins.
  6. Step 6: Cover each pie with a puff pastry square, pressing edges to seal and trimming excess. Brush the tops with 1 beaten egg for a golden finish.
  7. Step 7: Bake pies on a baking sheet for 20-25 minutes until pastry is puffed and golden brown. Let cool for 5 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Baked Lamb Meat Pies with Rosemary and Thyme take to make?

Total time is about 50 minutes (20 min prep + 30 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 Oven-Baked Lamb Meat Pies with Rosemary and Thyme?

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 Oven-Baked Lamb Meat Pies with Rosemary and Thyme?

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 Oven-Baked Lamb Meat Pies with Rosemary and Thyme 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 Oven-Baked Lamb Meat Pies with Rosemary and Thyme?

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.

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