Wellington-Style Lamb Pie with Rosemary and Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A savory lamb pie inspired by New Zealand’s capital, featuring tender lamb shoulder with aromatic rosemary and thyme encased in flaky puff pastry. This australian-inspired pork ready in about 90 minutes layers olive oil, medium, finely chopped onion, minced garlic clove 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

• 600 g, 1/2-inch cubes lamb shoulder, trimmed and diced
• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 3, minced garlic clove
• 1 medium, diced carrot
• 1, diced celery stalk
• 1 tsp, finely chopped fresh rosemary
• 1 tsp fresh thyme leaves
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1/2 cup red wine
• 1/2 cup frozen peas
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sheets, thawed puff pastry sheets
• 1, beaten for egg wash egg yolk

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium-high heat. Add 600 g diced lamb shoulder and sear until browned on all sides, about 6-8 minutes. Remove lamb and set aside.
2. Step 2: In the same pan, add 1 finely chopped onion, 3 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp chopped rosemary, 1 tsp thyme leaves, and 2 tbsp all-purpose flour. Cook for 2 minutes, stirring constantly to remove raw flour taste.
4. Step 4: Gradually add 1 cup beef broth and 1/2 cup red wine, stirring until the sauce thickens and coats the back of a spoon, about 5 minutes.
5. Step 5: Return lamb to the pan, add 1/2 cup frozen peas, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 15 minutes on low heat until lamb is tender and sauce is rich.
6. Step 6: Preheat oven to 400°F. Roll out 2 sheets thawed puff pastry; line individual pie dishes with one sheet each. Fill with lamb mixture and cover with second pastry sheet. Seal edges by pressing with a fork.
7. Step 7: Brush tops with 1 beaten egg yolk and cut small slits for steam release. Bake pies for 25-30 minutes until golden brown and puffed. Let cool 5 minutes before serving.