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

Recipe serves 6 – 8

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rustic lamb pie

A rustic lamb pie recipe with a scalloped potato topping.

  • Author: Sam
  • Prep Time: 20
  • Cook Time: 2 hours 20 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 6
  • Category: Lamb
  • Method: braising + roasting

Ingredients

2kg 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

23 garlic cloves, crushed

1Tbsp chopped parsley

1Tbsp chopped thyme

1Tbsp 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)

Topping:

3 potatoes, thinly sliced

3T cream

2 t melted butter

Fresh rosemary to scatter

Instructions

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.

Keywords: lamb, pie, rustic, potato, topping

rustic lamb and mint pie with potato topping

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13 Comments

  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. Sam

    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. Sam

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

  5. Sam

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

  6. 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.

  7. 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?

  8. Sam

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

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

  10. Sam

    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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