BeefHigh fibreLamb

Lamb and vegetable pot pies


Serves: 4
Time to make: 1 hr 15 mins (Hands-on time: 30 mins, Cooking time: 45 mins)
Total cost: $12.40 / $3.10 per serve

  • olive-oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 celery stalk, finely chopped
  • 500g lean lamb mince
  • 50g sachet (2 tablespoons) no-added-salt tomato paste
  • 300g sweet potato, peeled, diced
  • 400g can no-added-salt chopped tomatoes
  • 1/2 cup reduced-salt beef stock
  • 1 cup baby spinach
  • 1 cup frozen peas
  • 1 sheet frozen reduced-fat puff pastry
  • 1–2 tablespoons reduced-fat milk
  • mixed salad leaves, to serve


Step 1 Spray a large non-stick frying pan (which has a lid) with olive oil and set over medium heat. Add chopped onion, garlic and celery; cook, stirring occasionally, for 3 minutes, or until fragrant.

Step 2 Increase heat to medium–high. Add lamb mince to pan and cook, stirring with a wooden spoon to break up mince, for 5 minutes, or until browned. Stir tomato paste into mince and cook for 1 minute.

Step 3 Add sweet potato, tomatoes and beef stock to pan; cover and bring to the boil. Reduce heat. Simmer mixture for 20 minutes, or until potato is tender. Stir baby spinach and peas into mixture; cook until spinach wilts. Leave mixture to cool slightly.

Step 4 Preheat oven to 200°C. Spray 4 x 1 1/2-cup capacity (10cm wide) heatproof dishes or bowls with olive oil. Spoon lamb mixture into dishes. Lay pastry sheet on a work surface to thaw, then cut out 4 x 12cm rounds. Top pie filling in each dish with a pastry round, pressing excess pastry over edge. Use a sharp knife to score centre of each pastry lid with two small slits and brush lightly with milk.

Step 5 Bake pies for 20–25 minutes, or until pastry is puffed and golden, then serve with salad leaves.

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