Lamb & Rosemary Pot Pies

Who doesn’t love succulent, tender and juicy lamb?
This super satisfying recipe is filled with rich, healthy and decadent flavours sure to please even the most picky of eaters!


600g Diced Lamb

1/2 Onion, chopped

1 Carrot, diced

1 Sweet Potato- small, diced

60g Green Beans, diced

Fresh Rosemary

1 cup vegetable stock

1 tbsp Olive oil 

2 tbsp BBQ sauce 

1tbsp Cornflour

1 Egg, lightly whisked for brushing top of pies

Puff pastry (1 sheet per pie)


Method (Lamb & Rosemary Pot Pies)

In a saucepan add olive oil, when hot enough add the diced onion, cook until it becomes translucent.

Add the lamb, cook until seared, then add diced vegetables, rosemary – a few sprigs, BBQ sauce and vegetable stock.  Cook until vegetables become tender. 

In a small bowl, mix the cornflour and some of the liquid out of the pot together, then add to the saucepan. Stir until sauce thickens and set aside. Add salt and pepper to taste.

Spray pots with olive oil and line with puff pastry making sure you set enough pastry aside to cover the pies. Once you have filled the pots with pastry and filling, pierce the pies with a few fork pricks and brush with beaten egg to create a golden colour when cooked.

Cook until the pastry starts to brown.

Makes approx 4 pot pies. All there is left to do is enjoy your Lamb & Rosemary Pot Pie : )



Side Notes

I used pots that held about 600ml of water.

The BBQ sauce I use is rich, smokey and sweet in flavour and was bought in Sydney at a farm called Leppington Valley Farm. It is a Fig & BBQ Sauce and you can purchase it online at They have other specialty sauces and dressings. 

For a delicious alternative to lamb and rosemary, try diced beef and oregano/parsley.