Slow-Cooked Lamb Meat Pie with Butternut and Thyme Puree

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich, savory Australian classic featuring tender lamb encased in flaky pastry, served with a velvety butternut and thyme puree that balances the dish's heartiness. This Australian-inspired comfort-food recipe, ready in about 120 minutes, layers ground lamb, shortcrust pastry, butternut squash 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 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: 30 min Cook: 90 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 200°C (400°F). Roll out pastry and cut into 6 circles for lids, reserving scraps for decoration.
  2. Step 2: In a large skillet, cook 500g ground lamb over medium heat until browned. Add 1 finely chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until softened. Stir in 1 tbsp fresh thyme, 1 tsp salt, and 1/2 tsp pepper. Add 200ml beef stock and simmer for 10 minutes until thickened.
  3. Step 3: Meanwhile, peel and dice 1 large butternut squash into 1cm cubes. Toss with 1 tbsp olive oil and roast for 25 minutes until tender. Blend with 1 tbsp fresh thyme and 1/2 cup chicken broth until smooth.
  4. Step 4: Spoon lamb mixture into pastry shells, top with pastry lids, and crimp edges. Brush with egg wash (1 egg + 1 tbsp milk) and bake for 25 minutes until golden. Serve with butternut puree.

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