Spiced Lamb and Pumpkin Pie with Bush Tomato Chutney
A hearty Australian-style savory pie packed with tender spiced lamb and roasted pumpkin, complemented by a tangy bush tomato chutney for a distinctively native flavor. This australian-inspired pork ready in about 75 minutes layers ground lamb, pumpkin, peeled and diced, medium, chopped onion 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.
Ingredients
- 1 lb ground lamb
- 2 cups pumpkin, peeled and diced
- 1 medium, chopped onion
- 2 minced garlic cloves
- 1/2 cup bush tomato chutney
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 sheet (9-inch) shortcrust pastry
- 1 beaten for glaze egg
Instructions
- Step 1: Preheat oven to 375°F (190°C). Toss 2 cups peeled and diced pumpkin with 1 tbsp olive oil and roast on a baking tray for 20 minutes until tender and golden.
- Step 2: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 1 medium chopped onion and 2 minced garlic cloves; sauté for 5 minutes until translucent.
- Step 3: Add 1 lb ground lamb, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt, and 1/2 tsp black pepper. Cook for 8 minutes, breaking up the meat until browned.
- Step 4: Stir in the roasted pumpkin and 1/2 cup bush tomato chutney, cooking for 3 more minutes until combined and heated through. Remove from heat.
- Step 5: Roll out 1 sheet of 9-inch shortcrust pastry into a pie dish. Pour the lamb and pumpkin mixture into the pastry shell. Cover with second pastry sheet if desired, seal edges, and brush with 1 beaten egg.
- Step 6: Bake for 30-35 minutes until pastry is golden and crisp. Let rest 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Lamb and Pumpkin Pie with Bush Tomato Chutney take to make?
Total time is about 75 minutes (15 min prep + 60 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 Spiced Lamb and Pumpkin Pie with Bush Tomato Chutney?
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 Spiced Lamb and Pumpkin Pie with Bush Tomato Chutney?
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 Spiced Lamb and Pumpkin Pie with Bush Tomato Chutney 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 Spiced Lamb and Pumpkin Pie with Bush Tomato Chutney?
Australian pork 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.
