LAMB AND ROSEMARY POTATO PIE
From Campbells Kitchen. I made this omiting the onion due to allergy reasons. Also works well if you want to serve in individual ramikins instead of one large pie. The original recipe says serves 4 but you could stretch to 6 especially with other sides, depending on appetites of course.
Provided by ImPat
Categories Lamb/Sheep
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C.
- Place potatoes into a saucepan of boiling salted water and cook for 20 minutes or until tender.
- Drain and return to the saucepan and add butter and milk and mash until smooth, set to one side.
- While potatoes are cooking heat oil in a saucepan over medium heat and add onions and garlic and cook for 5 minutes until softened.
- Add mince and carrot and cook until browned and then add tomato paste and rosemary and cook stirring for 2 minutes.
- Remove from heat and stir in flour and slowly add stock stirring after each addition until combined.
- Return to heat and cook for a further 5 minutes, stirring constantly until sauce has thickened.
- Spoon into a 2 litre (8 cup) capacity ovenproof dish.
- Top with mashed potato then sprinkle over cheese and bake for 15 minutes or until golden.
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Muhamed Naimudeen
[email protected]The recipe was easy to follow, but the pie was a bit bland.
Arsalan Shaikh
[email protected]This pie is a bit too heavy for my taste.
Abdo Osama
[email protected]This is the best lamb pie I've ever had. The crust is flaky and the filling is flavorful and tender.
chekameh kazerouni
[email protected]I've never had lamb pie before, but this recipe was amazing. I'll definitely be making it again.
Atuyambe Ambrose
[email protected]This pie is perfect for a cold winter night. It's hearty and filling.
Li on
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the pie turned out great.
Nankanja Nubuat
[email protected]This pie is a bit pricey to make, but it's worth it for a special occasion.
KAIF OP
[email protected]I made this pie for a potluck and it was a huge hit. Everyone loved it!
Kavina Rouk
[email protected]I'm not a fan of rosemary, so I substituted thyme instead. It still turned out great.
Bimbo Niunisava
[email protected]This pie is a great way to use up leftover lamb. It's also a great dish to make ahead of time.
deeder baby
[email protected]I followed the recipe exactly and it turned out perfectly. I'm so glad I tried this recipe.
Shepherd Afrokid
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
Suzaan Mostert
[email protected]I'm not a huge fan of lamb, but this pie changed my mind. It's so well-seasoned and tender.
Britney Carolyn
[email protected]This pie is perfect for a special occasion dinner. It's elegant and delicious.
Specz Shadow
[email protected]I love the combination of lamb and rosemary in this pie. It's so flavorful and satisfying.
Attiq ul Rehman Matti ul rehman
[email protected]This is my go-to recipe for lamb pie. It's always a hit with my guests.
Mohammed Dramani
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. It's easy to make and always turns out perfectly.
Rifqi Mohamed Ridzuan
[email protected]Just made this for my family and it was a huge hit! Everyone loved it.
Ramsha Fatima
[email protected]This lamb and rosemary potato pie is a winner! The flavors are incredible, and the crust is flaky and golden brown. I'll definitely be making this again.