Lamb Pie with Pear and Rosemary

Preparation Time: 20 mins approx
Notes: This is an historic dish that used to be called Kat Pie and eaten on market days
I have made a few amendments to bring it up to speed , so I hope you enjoy.

Lamb Pie with Pear and Rosemary

  Serves 4 

450g minced lamb
25g flour
1 tsp tomato puree
½ tsp thyme [chopped]
½ tsp rosemary [chopped]
240g leek or onion [sliced]
1 pear [cored and chopped]
350g ready made puff pastry  and egg wash
90g currents
30g brown sugar [alternatively 30g candied/dried pear]
60g unsalted butter
200ml red wine
1 tblsp Ale-Gar 
 salt and pepper 


 1] Pre-heat the oven to 180C [350F]  gas mark 4 
2] Melt the butter in a heavy base pan 
3]  Add the sliced leeks, cover the pan and cook gently for 2 – 3 mins 
4]  Add the herbs, the meat and the sugar and stir well.
 5]  Cover and cook for 3 – 4 mins 
6]  Add the flour and stir well, cooking for a couple of minutes 
7]  Add the currants, followed by the wine, and tomato puree and turn off the heat  -  leaving to cool 
 8]  Meanwhile, roll out the pastry, and line a lightly greased flan ring. 
9]  Roll out the pastry lid and keep aside 
10] Brush the rim of the pastry sides with a little egg wash 
11] Fill the lined flan ring with the mincemeat mixture, level and cover with the pastry lid, sticking the sides and lid together 
12]  Crimp the side, brush with egg wash and place into a pre-heated oven for 22 – 25 mins 
13]  Remove then leave to cool slightly before cutting and serving       
Serves: 4
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