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Easy Ground Lamb Pie

This easy ground lamb pie is the perfect cozy comfort food, perfect for chilly nights or special occasions such as Easter or St. Patrick’s Day. Inspired by the fresh herb filling of Irish dingle pies and New Zealand pies that are made with two types of pastry, this hearty dinner pie brings together the best of both worlds.

A slice of ground lamb pie on a black plate in front of the whole dinner pie.
Table of contents

Why you’ll love this recipe

  • Rich flavor and texture: The combination of minced lamb, aromatic herbs, and two types of buttery crusts – shortcrust pastry shell and puff pastry lid – creates a fragrant and delicious meal.
  • Versatility: This recipe can be easily customized to suit your taste preferences or dietary restrictions.
  • Meal prep: Prepare the filling in advance for an easy meal option that’s ready to assemble when you are.


Ingredients to make the filling for a ground lamb pie.
Ingredients to make outer pastry for a ground lamb pie.
  • Lamb: Opt for lean lamb mince for the best results. Instead of ground lamb, you can also use a boneless leg of lamb or a shoulder of lamb cut into smaller pieces or mince the lamb pieces in a food processor or meat grinder.
  • Pie pastry: For convenience, I use store-bought shortcrust pastry for the bottom and puff pastry sheet for the top layer to create a flaky pastry topping and melt-in-mouth bottom shortcrust layer. You can also use my 3-ingredient pie crust recipe to make the bottom layer yourself.
  • Red wine: Adds richness and complexity to the filling. You can substitute it with lamb stock or beef stock.
  • Tomatoes: For a rich tomato base, you’ll need canned diced tomatoes and tomato paste. You can also use tomato puree.
  • Herbs: Fresh herbs including rosemary and thyme take this meat pie up a notch. Substitute them with dried herbs if needed. The dried bay leaf gives this dinner pie a robust flavor.
  • Soy sauce: Adds depth of flavor and richness to the filling. Worcestershire sauce can be used as a substitute.
  • Cheese: I add a layer of grated cheddar cheese on the top of the filling but you can also use a milder cheese such as Monterey Jack or Colby Jack.
  • Onion & garlic: A finely diced brown onion and minced garlic cloves add depth of flavor to the filling.
  • Olive oil: Use extra virgin olive oil for sautéing the onions, garlic, and lamb.
  • Salt & Pepper: Salt and freshly ground black pepper round out the flavors of the filling.
  • Egg: An egg wash gives the pastry a beautiful golden color. Add some sesame seeds on top of the pie for extra texture.


Mini ground lamb pies in a muffin tin.
  1. Mini lamb pies: Instead of one large pie, create 6 mini meat pies instead using a large muffin tin or forming them into hand pies.
  2. Lamb pot pie: Omit the bottom pastry layer and make a lamb pot pie instead. 
  3. Cottage pie: Instead of pastry, top the lamb mixture with mashed potatoes for a classic cottage or shepherd’s pie.
  4. Leftover lamb: This recipe is perfect for leftover roast lamb or lamb goulash. Simply reduce the cooking time of the filling by half to prevent the meat from drying out.
  5. Mediterranean twist: Use 1 tbsp of my Mediterranean spice mix instead of the fresh herbs and incorporate olives, sundried tomatoes, and feta cheese into the lamb pie filling.

How to make a lamb pie

Collage of process steps 1-4.
  1. Sauté onion and garlic in olive oil.
  2. Add the ground lamb and brown it.
  3. Deglaze the pan with red wine and add the other ingredients.
  4. Simmer on low for 15 minutes for the flavors to develop.
  5. Roll out the bottom pastry and line an 8-inch greased pie dish. Add the ground lamb filling and grated cheese.
  6. Place the puff pastry sheet on top and join the pastries together by crimping the pie crust with your fingers.
Collage of process steps 5 and 6.


  • Add a roux: If the filling too sloppy, mix 2 tsp of cornflour in 1/4 cup of the gravy and stir it into the filling to help bind it.
  • Seal pastry: Ensure the edges of the pastry are sealed tightly to prevent the filling from leaking during baking. Add a baking sheet underneath the pie dish to catch any leaks.
  • Let it rest: Allow the pie to cool for 20 minutes before serving to allow the filling to set slightly.


Serve the lamb pie hot with a side of vegetables such as pesto roasted vegetables, green beans, or sautéed silverbeet. Or add a simple side salad such as insalata mista or my minty raw carrot salad.

Pair this hearty pie with a glass of Pinot Noir from Marlborough in New Zealand or Oregon.

A ground lamb pie on a wooden board next to a tea towel.


How do I store a meat pie?

Store meat pies in an airtight container in the refrigerator for up to 3-4 days for best quality.

Can I freeze leftover lamb pie?

Absolutely! Wrap leftover pie slices tightly in layers of foil or store in an airtight container before freezing. Reheat in the oven until warmed through.

Related recipes

For more delicious meat dishes, check out the following recipes:

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A slice of ground lamb pie being lifted from the pie dish.

Easy Ground Lamb Pie

Caro Jensen
This lamb pie is the perfect cozy comfort food, perfect for chilly nights or special occasions such as Easter or St. Patrick's Day.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine Australian/New Zealand, Irish
Servings 8 servings
Calories 534 kcal


  • 1 tbsp olive oil extra virgin
  • 1 yellow onion finely diced
  • 1 garlic clove mince
  • 1 lb ground lamb
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup red wine
  • 7 oz diced tomatoes about 1/2 a can
  • 1 tbsp tomato paste
  • 1 tsp fresh rosemary finely cut
  • 1 tsp fresh thyme finely cut
  • 1 dried bay leaf
  • 1 tbsp soy sauce
  • salt and pepper to taste
  • 1 pastry sheet 8×8 inches, or homemade pastry
  • 1 puff pastry sheet 8×8 inches
  • 1/2 cup grated cheddar cheese
  • 1 egg yolk
  • 1 tbsp sesame seeds optional
  • 1 tbsp butter to grease the pie dish


  • Preheat the oven to 425°F (220°C). Generously grease an 8-inch pie with butter.
    1 tbsp butter
  • In a large skillet over medium high heat, add the olive oil, followed by the diced onions and minced garlic. Sauté them until softened for 1-2 minutes.
    1 tbsp olive oil, 1 yellow onion, 1 garlic clove
  • Increase the heat to high and add minced lamb and cook until browned. Season with salt and pepper.
    1 lb ground lamb, 1/2 tsp salt, 1/4 tsp ground black pepper
  • Deglaze the large frying pan with red wine and reduce the liquid.
    1/2 cup red wine
  • Reduce to medium heat and stir in diced tomatoes, tomato paste, fresh rosemary, thyme, soy sauce, and the bay leaf.
    7 oz diced tomatoes, 1 tbsp tomato paste, 1 tsp fresh rosemary, 1 tsp fresh thyme, 1 dried bay leaf, 1 tbsp soy sauce
  • Simmer on low heat for 15 minutes until the mixture thickens into a very thick gravy, similar to a rich bolognese sauce.
  • Season to taste with salt and pepper, remove bay leaf.
    salt and pepper
  • Roll out the pie dough and line a pie dish with pie pastry, then spoon the lamb mixture into the dish. Top with grated cheese.
    1/2 cup grated cheddar cheese, 1 pastry sheet
  • Place a sheet of puff pastry over the lamb filling and crimp the edges to seal. 
    1 puff pastry sheet
  • Add an egg yolk wash with a pastry brush for a golden finish.
    1 egg yolk, 1 tbsp sesame seeds
  • Place the pie on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown.


Check check out the cream-colored box in the recipe for more tips on how to make this lamb pie.


Calories: 534kcalCarbohydrates: 36gProtein: 17gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 77mgSodium: 649mgPotassium: 278mgFiber: 2gSugar: 2gVitamin A: 252IUVitamin C: 4mgCalcium: 94mgIron: 4mg
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