So on Monday, I gave you the Giant Wagon Wheel for Australia Day and today I’m bringing you these delicious Slow Cooked Lamb and Rosemary Pies.

  • Tender slow cooked lamb.
  • Rich and bold flavour.
  • A generous but individual serving.
  • A spin on a classic Aussie meat pie.

Truth be told, I haven’t eaten lamb for a very long time. When I was young, my parents went through a mutton phase and we would have it almost daily. Since then I’ve been turned off the flavour of lamb. But, it’s gradually coming back. I remember a friend making lamb shank a year or so ago and I had to admit I actually enjoyed it. My hubbys mum likes to cook roast lamb from time to time and each time I’ve enjoyed it. So I think my lamb-hating days are over.

Love pies? Then you definitely need to try this steak and mushroom pie.

A small pie with a mini Australian flag stuck in.

I thought of doing a good old Aussie meat pie smothered in tomato sauce but I decided I’d try to fancy it up bit and make it even more Aussie by using slow cooked lamb instead. These turned out perfectly. I made individual pies,  rather than one large one, and while they were still quite big for a single serve, they were yummy. The recipe below works for both individual pies or one large pie.

And that delicious flaky, buttery crust. This is my absolute favourite pastry recipe. It’s super buttery and super flaky but so easy to make, which I love. The trick is to make sure everything is really cold. If it’s a particularly hot day, I will even put the flour in the freezer for a little while beforehand. I know, sounds silly, but I promise it makes a difference. You can quite successfully freeze the pastry dough too, so if you make a big batch, just freeze half for next time.

A small pie with a mini Australian flag stuck in.

This filling is simple too and it cooks low and slow for a couple of hours. Once you brown the meat and saute the veggies, it’s just a matter of slow roasting it in the oven until the meat is falling off the bone. (Cue the drooling 🙂 )

Then reduce the liquid to get some nice gravy which gets mixed through the meat at the end. The recipe calls for quite a bit of liquid but this is so that you get a good quantity of flavourful gravy at the end. Using the bone in the mix while cooking adds extra flavour too, so don’t just throw it out.

A lamb pie cut open to show the inside.

Try a Slow Cooked Lamb & Rosemary pie for Australia Day. I’m off to Melbourne tomorrow to watch the Australian Open and I’m so looking forward to it. Happy Australia Day everyone 🙂 I hope you all have a wonderful day with your family and friends celebrating this amazing part of the world we get to call home.

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Slow Cooked Lamb & Rosemary Pies. Delicious slow cooked lamb encased in my favourite buttery, flaky pastry.

Slow Cooked Lamb & Rosemary Pies

5 from 2 ratings
Slow cooked lamb, seasoned with rosemary and encased in a buttery, flaky pastry.


  • Olive Oil
  • 1 kg lamb leg (on the bone for extra flavour) cubed
  • Flour to coat
  • 2 stalk celery, finely chopped
  • 2 large carrot, grated
  • 1 brown onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 litre beef stock
  • 2 tablespoon tomato paste (see notes)
  • 2 tablespoon worcestershire sauce (see notes)
  • 400 ml red wine
  • salt & pepper to taste
  • 1 sprig rosemary, very finely chopped
  • 1 egg, beaten

For the Pastry

  • 230 g unsalted butter, cubed and chilled (1 cup / 2 sticks)
  • 295 g plain flour (all purpose flour) (2 ¼ cups)
  • 1 teaspoon salt
  • 6-7 tablespoons ice water (see notes)


  • To make the pastry put the butter, flour & salt into a food processor and pulse until it reaches the look of breadcrumbs. Add the water one tablespoon at a time and pulsing in between until the dough just starts to clump a little – it should still look quite crumbly. Tip the dough out onto a lightly floured surface and, working quickly, pull it all together (it will be very crumbly but that is perfect), then cut 1/3rd , shape into a disc and cover in plastic wrap. Shape the other 2/3rd into another disc and wrap in plastic wrap. Place in the fridge for at least ½ an hour.
  • Preheat the oven to 160C.
  • For the lamb. Lightly dust the lamb meat with some flour. Heat some oil in a large oven proof pan or dutch oven, and brown the meat – but don’t cook it all the way through. Best done in 2 batches so that it browns and doesn’t stew. Put aside.
  • In the same pan, add a little more oil then throw in the onion, carrot, celery and garlic, stirring until translucent & soft. Add the lamb meat back in along with the bone (if using). Add the red wine and let simmer for just a couple of minutes. Add the stock, tomato paste, Worcestershire sauce and some salt and pepper to taste.
  • Put the mixture into a casserole dish or dutch oven and place in the oven for 2 hours. Add the rosemary at the 2 hour mark and then cook for another hour.
  • Also, at the 2 hour mark, take your large disc of pastry and roll it out to about 4-5mm thick. At this point you can either cut it into rounds to make individual pies or one large pie. Either way, lay the pastry into your pie dish/s, then place it straight back into the fridge while the meat finishes cooking.
  • Take the meat out of the oven and scoop it out onto a large plate with a slotted spoon. Place the liquid into a saucepan and simmer until it is a nice, thick gravy. While this is happening, use 2 forks to pull the meat apart. Add the meat back into gravy once thick and check the seasoning. Add more if needed. Allow the mixture to cool before scooping it into your pastry case/s. Again, it is important to let the mixture cool as you want the pastry to remain cold right up until it goes into the oven to bake.
  • Turn the oven up to 190C
  • Roll out the smaller pastry disk, and lay over the top of your pie. Crimp the edges and then brush the top of the pie with the egg wash. Place the pie in the oven for about 45-50 minutes or until the top of the pie looks nice and golden.


  1. I use a Australian standard tablespoon 20ml.
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