Vegetable and Lamb Meat Pie with Puff Pastry

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Traditional Australian lamb meat pie filled with tender lamb and hearty vegetables, topped with flaky golden puff pastry. This Australian-inspired lamb recipe, ready in about 75 minutes, layers lamb shoulder, diced, puff pastry sheets, 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 550 calories and feeds 4, 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 lamb shoulder, diced
• 2 sheets (thawed if frozen) puff pastry sheets
• 1 large, finely diced carrot
• 1, finely diced celery stalk
• 1 medium, finely chopped onion
• 2 minced garlic cloves
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 beaten, for egg wash egg
• 1/2 cup, thawed frozen peas

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb diced lamb shoulder and brown for 6-8 minutes until sealed. Remove lamb and set aside.
2. Step 2: In the same skillet, add 1 finely chopped onion, 1 large diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 3 tbsp all-purpose flour over vegetables and stir well to coat. Slowly add 1 cup beef broth while stirring to avoid lumps. Add 2 tbsp tomato paste and 1 tbsp Worcestershire sauce. Return browned lamb to skillet and simmer for 20 minutes until sauce thickens and lamb is tender. Stir in 1/2 cup thawed frozen peas, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Preheat oven to 400°F. Spoon lamb mixture into four 8-ounce ramekins or a pie dish. Cover with puff pastry sheets, trimming edges and pressing to seal. Brush tops with 1 beaten egg.
5. Step 5: Bake pies for 25-30 minutes until puff pastry is golden and crisp. Let cool slightly before serving.