Lamb pie with rosemary pastry recipe

(118 ratings)

This lamb, leek and potato pie with rosemary pastry is the perfect weekend or dinner party dish.

leftover lamb recipes
Preparation Time10 mins
Cooking Time2 hours 30 mins
Total Time2 hours 40 mins

This lamb pie with rosemary pastry is the perfect weekend or dinner party dish.

This lamb pie with leek and potato is one of those perfect dinner party dinner party recipes, although it might look like it's better suited to a Sunday lunch. But this dish is impressive, as it looks like it takes fine craft to make but it's actually really easy.

With homemade, herb-infused pastry it's a dish that's sure to impress. To make this lamb, leek and potato pie you're going to need about two hours and twenty minutes but it's well worth the effort.

While you can make it from fresh ingredients, sometimes these dishes taste even better when you're using lamb leftovers from a Sunday roast.

This pie serves 6 people, the perfect number for a dinner party.

Looking for more great lamb recipes? We love these roast lamb recipes for Sunday lunch.


  • 1kg (2¼lb) cubed leg lamb, about 2cm (¾ inch) pieces
  • 45ml (3 tbsp) plain flour
  • 25g (1oz) unsalted butter
  • 30ml (2 tbsp) vegetable oil
  • 2 rosemary sprigs
  • 600ml (1 pint) lamb stock
  • 3 leeks, thickly sliced
  • 400g (14oz) potatoes, peeled and cut into rough 2-3cm chunks

For the rosemary pastry:

  • 250g (9oz) plain flour
  • 150g (5oz) unsalted butter, diced
  • 30ml (2 tbsp) freshly chopped rosemary
  • 30-45ml (2-3 tbsp) cold water
  • 1 egg, beaten




  1. Season the pieces of lamb and dust with the flour. Heat the oil and butter in a heavy-bottomed saucepan and fry the pieces of lamb and one of the leeks in batches, for 3-4 minutes each. Add the rosemary and stock, bring to the boil, cover and simmer gently for 1½ hours until the lamb is soft and tender. Add the remaining leeks and the potatoes, simmer uncovered for about 15 minutes until the potatoes are cooked and the sauce has thickened. Remove from the heat and season to taste. Leave to cool.
  2. Make the pastry: place the flour, butter and rosemary in a food processor and process until the mixture resembles fine breadcrumbs. While the processor is still running add enough water to form a smooth dough. Wrap in cling film and chill until ready to use.
  3. Preheat the oven to 180°C/Gas Mark 4. When the lamb mixture is cool, transfer it to a 1.5-2 litre (2½-3½ pint) pie dish. Place a pie funnel in the centre. Roll out the pastry, to make the lid to fit the dish, allowing an extra 2cm (¾ inch) all the way round. Brush the rim of the dish with some of the egg and lay the pastry over the dish, pressing it on with a fork. Cut a slit in the pastry, over the pie funnel, so the funnel pokes through to let the steam out. Decorate with any scraps. Brush the top with the remaining egg. Bake for 40-45 minutes until golden. Serve with shredded cabbage.
Rosemary Shrager
Celebrity chef and TV presenter

From 1998 to 2002, Rosemary started her chef journey at Amhunnsuidhe castle and enrolled in a cookery course, and published her first official cookbook in this period. With a passion and drive to make a name in the cooking industry, Rosemary's TV career took off when she hosted her own cookery series called 'Rosemary Shrager School for Cooks', where ten contestants competed for the opportunity to work in a Michelin star restaurant. Soon after this, she made appearances in The Girls of Hedsor Hall, Royal Upstairs Downstairs, What's Cooking?, The Real Marigold Hotel, Chopping Block, Culinary Genius as well as being a contestant on one of Britain's favourite shows I'm A  Celebrity Get Me Out Of Here. If you want to try some of Rosemary's homely and delicious recipes, check out our Rosemary Shrager recipes.