Slow-Cooked Lamb Meat Pie with Butternut and Thyme Puree

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

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 ready in about 120 minutes layers ground lamb, shortcrust pastry, large 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.

Frequently asked questions

How long does Slow-Cooked Lamb Meat Pie with Butternut and Thyme Puree take to make?

Total time is about 120 minutes (30 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 Slow-Cooked Lamb Meat Pie with Butternut and Thyme Puree?

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 Slow-Cooked Lamb Meat Pie with Butternut and Thyme Puree?

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 Slow-Cooked Lamb Meat Pie with Butternut and Thyme Puree 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 Slow-Cooked Lamb Meat Pie with Butternut and Thyme Puree?

Australian comfort food 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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