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Coles

  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

These lamb pies are rich in flavour and slow cooked to perfection for a melt-in-your-mouth result.

  • Serves6
  • Cook time3 hour 25 minutes
  • Prep time15 minutes, + 10 mins cooling time
Stout lamb pies

Ingredients

  • 2 salt-reduced chicken stock cubes
  • 1.7kg Coles Australian Lamb Half Leg Roast, trimmed, cut into 3 pieces reserving the shank
  • 1 tbs olive oil
  • 2 carrots, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbs tomato paste
  • 2 tbs plain flour
  • 1 cup (250ml) stout beer or extra salt-reduced chicken stock
  • 2 tsp Worcestershire sauce
  • 4 thyme sprigs
  • 1 1/2 sheets frozen puff pastry, just thawed
  • 1 free-range egg, lightly whisked
  • Thyme sprigs, extra, to decorate

Nutritional information

Per Serve: Energy: 2082kJ/498 Cals (24%), Protein: 39g (78%), Fat: 23g (33%), Sat Fat: 9g (38%), Sodium: 440mg (22%), Carb: 27g (9%), Sugar: 6g (7%), Dietary Fibre: 5g (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Dissolve stock cubes in 2 cups (500ml) hot water. Heat half the oil in a large frying pan over medium-high heat. Add the lamb and reserved shank and cook, turning occasionally, for 4 mins or until browned. Transfer the lamb to a 10-cup (2.5L) ovenproof casserole pan. Heat remaining oil in frying pan. Add the carrot, celery, onion and garlic. Cook, stirring, for 4 mins or until vegetables soften. Add the tomato paste and flour. Cook, stirring constantly, for 1 min or until mixture is grainy. Add chicken stock, stout or extra stock, Worcestershire sauce and thyme. Bring to a simmer. Season. Carefully pour over the lamb.

  2. Step 2

    Cover the pan and roast the lamb for 2 hours or until just tender. Uncover and bake the lamb mixture for a further 45 mins or until the lamb is very tender.

  3. Step 3

    Remove the thyme sprigs. Transfer the lamb to a large plate. Set aside for 5-10 mins to cool. Use 2 forks to shred the lamb, discarding the bone. Return meat to the casserole dish and stir to combine. Season.

  4. Step 4

    Increase oven to 200°C. Divide lamb mixture evenly among six 1-cup (250ml) ramekins or ovenproof dishes. Place on a large baking tray. Cut the pastry evenly into 6 squares. Brush the squares lightly with egg. Place the pastry squares, egg-side down, over the ramekins, pressing firmly along the edges. Brush with more egg and top with the extra thyme sprigs. Bake for 25-30 mins or until the pastry is golden.

Recipe tip

SERVE WITH... oven-baked potato chips and mixed salad leaves

COOK. STORE. SAVE.
Clever storage: Leftover pastry sheets can be stored, covered tightly, in the fridge for up to 2 days or frozen for up to 3 months.

Stout lamb pies

Stout lamb pies
  • Serves6
  • Cook time3 hour 25 minutes
  • Prep time15 minutes, + 10 mins cooling time
Ingredients
  • 2 salt-reduced chicken stock cubes
  • 1.7kg Coles Australian Lamb Half Leg Roast, trimmed, cut into 3 pieces reserving the shank
  • 1 tbs olive oil
  • 2 carrots, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbs tomato paste
  • 2 tbs plain flour
  • 1 cup (250ml) stout beer or extra salt-reduced chicken stock
  • 2 tsp Worcestershire sauce
  • 4 thyme sprigs
  • 1 1/2 sheets frozen puff pastry, just thawed
  • 1 free-range egg, lightly whisked
  • Thyme sprigs, extra, to decorate
    Description

    These lamb pies are rich in flavour and slow cooked to perfection for a melt-in-your-mouth result.

    Method
    1. Step 1

      Preheat oven to 180°C. Dissolve stock cubes in 2 cups (500ml) hot water. Heat half the oil in a large frying pan over medium-high heat. Add the lamb and reserved shank and cook, turning occasionally, for 4 mins or until browned. Transfer the lamb to a 10-cup (2.5L) ovenproof casserole pan. Heat remaining oil in frying pan. Add the carrot, celery, onion and garlic. Cook, stirring, for 4 mins or until vegetables soften. Add the tomato paste and flour. Cook, stirring constantly, for 1 min or until mixture is grainy. Add chicken stock, stout or extra stock, Worcestershire sauce and thyme. Bring to a simmer. Season. Carefully pour over the lamb.

    2. Step 2

      Cover the pan and roast the lamb for 2 hours or until just tender. Uncover and bake the lamb mixture for a further 45 mins or until the lamb is very tender.

    3. Step 3

      Remove the thyme sprigs. Transfer the lamb to a large plate. Set aside for 5-10 mins to cool. Use 2 forks to shred the lamb, discarding the bone. Return meat to the casserole dish and stir to combine. Season.

    4. Step 4

      Increase oven to 200°C. Divide lamb mixture evenly among six 1-cup (250ml) ramekins or ovenproof dishes. Place on a large baking tray. Cut the pastry evenly into 6 squares. Brush the squares lightly with egg. Place the pastry squares, egg-side down, over the ramekins, pressing firmly along the edges. Brush with more egg and top with the extra thyme sprigs. Bake for 25-30 mins or until the pastry is golden.