Rustic lamb pie with rosemary

Lamb pie

We are in throes of winter here in South Africa and this rustic lamb pie with rosemary and a potato galette topping is the perfect comfort dish to cozy up with. It’s also a wonderful way to feed a crowd. You can make most of it in advance, allowing the meat to slowly braise while you get on doing other things. Like sipping red wine in front of a fire.

The recipe comes from my first cookbook ‘Drizzle and Dip‘ and is a favourite of mine. I have also had excellent feedback from others who have made it.

If you want to spruce it up a bit you could make a variation I did for the American magazine – Organic Gardening (now Organic Life) where I added mint and peas at the end of the braising stage. This added a delicious and vibrant twist.

lamb and mint pie

rustic lamb and mint pie with potato topping

Recipe serves 6 – 8

rustic lamb pie

A rustic lamb pie recipe with a scalloped potato topping.
Print Recipe
lamb pie with peas and mint
Prep Time:20 minutes
Cook Time:2 hours 20 minutes


  • 2 kg leg of lamb meat cut into cubes
  • Olive oil to brown the meat
  • 2 rashers streaky bacon
  • 1 leek finely chopped
  • 1 onion finely chopped
  • 1 celery stalk finely chopped
  • 2 carrots grated
  • 1 cup red wine
  • 2 – 3 garlic cloves crushed
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped thyme
  • 1 Tbsp chopped rosemary + 1 whole stalk with leaves on
  • 1 x 410g tin of chopped peeled tomatoes
  • 1 cup 250ml lamb stock
  • 1 cup frozen peas optional


  • 3 potatoes thinly sliced
  • 3 T cream
  • 2 t melted butter
  • Fresh rosemary to scatter


  • Heat a splash of olive oil in a large frying pan and brown the lamb pieces in batches on all sides until the meat starts to caramelise and go brown. Set aside.
  • In the same pan add another splash of olive oil and fry the bacon for a minute or two, add the vegetables and cook until they soften (about 6 minutes).
  • Add the wine and allow the liquid to evaporate.
  • Put the vegetables and the meat into a large casserole/heavy-based pot. Add the tomatoes, garlic, all the herbs, and the stock, and bring to a boil, then reduce to low heat and allow to gently simmer for about 2 hours (cook with a lid on for ½ an hour and then cook uncovered for the remaining 1 1/2 hours).
  • Check to season and add a generous sprinkling of salt and freshly ground black pepper.
  • Preheat the oven to 180C / 350F prior to the meat finishing cooking and prepare the potato slices for the topping.
  • Spread the cooked meat into a large appropriately-sized ovenproof dish.
  • Stir through the frozen peas if you are using them.
  • Peel and slice the potatoes very thinly (I find a mandolin on a narrow setting works very well), and make a layer over the meat. Brush each layer of potato with melted butter and drizzle a little cream before adding the next layer. You should be able to make 3 to 4 layers. Brush the top layer with butter and scatter over fresh rosemary, salt, and pepper.
  • Bake for 40 to 50 minutes or until the crust is golden brown and cooked through.
  • Serve with steamed green beans or any other vegetable of your choice.
Servings: 6
Author: Sam



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  1. This sounds like the ultimate comfort food for me. Can you believe it, I have never made a Lamb Pie ! I have done various beef and chicken….so this will be a first for me…can’t wait 🙂

  2. Awesome Lynne, you will love this. The pea and mint addition is pretty cool too. let me know how it goes.
    Sam x

  3. Hard to imagine warm comfort food at the moment whilst we are having our 5 minutes of sunshine here in southern England, but it does look quite beautiful and something to think of for the near future 🙂

  4. Thanks Robyn, Yeah its so tricky with opposite to you guys, but Im glad you had 5 minutes of sun 🙂

  5. This sounds so good I’m going to make it for our Friday night bridge supper.

  6. Awesome Susie, let me know how it goes. PS I also want to play bridge, is it easy to learn?

  7. Hi Sam, Just to let you know I did your Rustic Lamb Pie on Thursday night, and it was absolutely DIVINE !!! I didn’t do the mint and pea addition, so will save that for next time. Thanks for an awesome recipe.

  8. Hi Sam. I love all of your recipes, everything looks so delicious! I want to try this lamb pie soon for a week night dinner, but want to know if the lamb portion of the recipe can be made ahead of time, like a day or so?

  9. Hi Louise – yes it can, just keep in the fridge.

  10. Why do I see what looks like peas in the picture, but no peas in the recipe?

  11. Hi – yes there is an option to add in 1 cup of frozen peas if you like. I have updated the recipe.

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