Oven-Baked Lamb Meat Pies with Rosemary and Thyme
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 pairs ground lamb, medium, finely chopped onion, medium, finely diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 lb ground lamb
- 1 medium, finely chopped onion
- 1 medium, finely diced carrot
- 2, minced garlic cloves
- 1 tbsp, finely chopped fresh rosemary
- 1 tbsp fresh thyme leaves
- 1/2 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 sheets, thawed frozen puff pastry sheets
- 1, beaten for egg wash egg
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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 cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oven-Baked Lamb Meat Pies with Rosemary and Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground lamb from drying out.
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.
