Best 2 Lamb And Rosemary Potato Pie Recipes

Lamb and rosemary potato pie is a hearty and comforting dish that is perfect for a winter meal. The lamb is braised in a flavorful sauce until it is fall-apart tender, and the potatoes are roasted until they are crispy on the outside and fluffy on the inside. The pie is then assembled with a layer of mashed potatoes on the bottom, followed by the lamb and sauce, and finally a layer of crispy potatoes on top. The pie is then baked until it is golden brown and bubbly. Here are some tips for making the best lamb and rosemary potato pie:

Let's cook with our recipes!

LAMB AND ROSEMARY POTATO PIE

Lamb and Rosemary Potato Pie image

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

Ingredients

800 g potatoes (peeled and chopped)
1 tablespoon butter
1/4 cup milk
1 tablespoon oil
1 onion (finely diced)
2 garlic cloves (chopped)
500 g ground lamb (we call it mince lean)
2 carrots (grated)
2 tablespoons tomato paste
1 teaspoon dried rosemary
2 tablespoons plain flour
375 ml beef stock
1/2 cup cheddar cheese (grated)

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.

LEGENDARY LAMB PIE

Legendary Lamb Pie image

When it comes to a meat pie there is nothing that speaks more family nostalgia. We all remember that moment our mother has her hands cloaked in oven mitts nursing a Dutch oven or casserole steaming dish to the table. The smell has been traveling through the house for the better half the day and now its time to get out that deep spoon and scoop out all that is inside. This is one my favorite meals to make. Very happy to share it with you :)

Provided by Dan Churchill

Categories Lamb/Sheep

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
2 lbs lamb shoulder meat, diced
1 pinch salt and pepper
1 onion, finely chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
3 garlic cloves, finely chopped
1 cup red wine
34 ounces beef stock
2 bay leaves
3 sprigs thyme
2 rosemary, stalks
1 cup ricotta cheese
2 large sweet potatoes, peeled and chopped
1 tablespoon butter

Steps:

Preheat oven to 300 degrees F.
Season lamb meat with a pinch of salt & pepper, before adding 2 Tbsp of oil to a dutch oven on medium-high heat. Brown Meat until golden brown all over, you may do this in batches.
Remove meat from pan add remaining olive oil along with the onion, garlic, celery and carrots. Cook for 5-7 minutes or until browned.
Add meat back to the pan along with red wine, cook for 1-2 minutes until wine reduces to bubbles, pour in stock and add the bay leaves, thyme rosemary and a pinch of salt & pepper.
Bring to a boil cover with a lid and place in the oven to cook for 4-6 hours or meat falls apart. Remove from the oven and cook on stove top with lid off until sauce reduces by a third.
Meanwhile, bring another pot of water to a boil add a pinch of salt and cook potatoes for 8-10 minutes or until easily pierced with a knife. Drain and mix in a bowl with 1 tbsp of butter and season with salt and pepper.
Turn your broiler or grill on, spoon ricotta on top of lamb mix, followed by potato mix, and cook for 5-7 minutes or until slight little bits of golden color appear on the surface. Take straight to the table :).

Nutrition Facts : Calories 249.9, Fat 14.5, SaturatedFat 5.8, Cholesterol 26, Sodium 700.2, Carbohydrate 15.6, Fiber 2.4, Sugar 4.2, Protein 7.8

Tips:

For the best flavor, use fresh rosemary and garlic.
If you don't have a food processor, you can chop the potatoes and onions by hand.
Be sure to season the lamb well with salt and pepper before cooking.
Cook the lamb until it is browned on all sides and cooked through.
Don't overcook the potatoes, or they will become mushy.
Serve the pie hot with your favorite sides.

Conclusion:

This lamb and rosemary potato pie is a delicious and hearty meal that is perfect for a special occasion. The combination of lamb, potatoes, and rosemary is classic, and the creamy sauce adds a touch of richness. This pie is sure to be a hit with your family and friends.

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