Lamb pie with sauteed mushrooms

all details

Lamb and childhood barbecue recipes were the inspiration for this dish from Sydney chef Lauren Murdoch. This recipe featured as part of an Australia Day recipe special.

Australian cuisine? Chef Lauren Murdoch shares her lamb pie recipe.
Australian cuisine? Chef Lauren Murdoch shares her lamb pie recipe. Photo: Domino Postiglione


For pastry

  • 410g unsalted butter
  • 1 1/2 tsp salt
  • 480g plain flour
  • 120ml iced water

For filling

  • 50ml vegetable oil
  • 1kg lamb shoulder, trimmed and cut into about 5cm cubes
  • 50g plain flour for dusting
  • 2 onions, diced
  • 5 cloves garlic chopped
  • 1/2 tsp allspice
  • 1 tsp salt
  • 250ml chicken stock
  • 3 eggs, beaten

To serve

  • 750g sliced Portobello mushrooms
  • 600ml veal jus (sold at good butchers)
  • 2 tsp tarragon, chopped
  • 2 tsp chives, chopped
  • 2 tsp parsley, chopped


Start pastry 12 hours ahead. Dice 360g butter into small cubes. Mix 1/2 teaspoon salt into flour, add butter and iced water and gently rub the butter into the flour. Bring together into a ball, flatten and allow to rest for at least 12 hours in the fridge. When cold, roll out to 3-millimetre thickness. Cut into 6 x 12-centimetre discs. Re-roll the scraps and roll 6 x 10-centimetre disks for the bases. Chill.

For the filling, heat oil in frypan. Dust lamb in flour and brown the pieces. Place in a braising dish. Sauté onions and garlic in the pan used to brown lamb, add the allspice, remaining 1 teaspoon salt and chicken stock. Pour over lamb. Cover with paper and a tight lid or foil. Braise at 150C for 3 hours. When cool enough to handle, strain and shred the meat, keeping onions and garlic in the mix. Add enough braising liquid to make a moist mix that can be rolled into 100g balls.

Preheat oven to 200C. To assemble pies, place smaller pastry disks, well spaced, on a baking paper-lined oven tray. Place a ball of lamb filling on top, then cover each with a larger pastry disk, moulding the pastry around the lamb. Seal the top and bottom pastry join with beaten egg, then glaze top of pie with more egg. Bake for about 25 minutes or until golden.

To serve, sauté mushrooms in remaining 50g butter. Heat veal jus. Place a spoonful of mushrooms on a plate. Sprinkle with chopped herbs and pour over veal jus. Place pie on top and serve.


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  • Main Ingredients - Lamb, Mushroom
  • Cuisine - Modern Australian
  • Course - Main-course, Dinner, Lunch
  • Occasion - Australia Day, Family meals

2 comments so far

  • I could not make the stars work but I give the recipe 5 stars. For the pastry I partially froze the butter and then grated it in my food processor. I then mixed it with the flour and water, so pretty easy. I only rested it for about 2 hrs. I also made the veal stock from scratch using roasted veal bones, Tom paste, red wine and veg in my pressure cooker. I then put in the freezer. Quite a lot of work but a lot can be prepared in advance.

    Ferry girl
    Date and time
    December 24, 2012, 4:23PM
  • This has become a staple in our house. So easy and so good. The first time it was made, forgot about it so it got about 4 1/2 hours in the oven - so rich, so good and no liquid to drain. Shredded the mix, rolled into about 10-12 balls and froze them. Defrost a couple in the fridge during the day, use ready made puff and any veges (although the mushrooms as per recipe are sensational) and we have an almost instant 5 star mid week dinner.Perfect! We do the same with Huey's Chinese BBQ Duck Pies - double the recipe to make good use of the freezer and when time to eat, serve with bok choy fried with garlic, a little fish and oyster sauce - too easy!

    Date and time
    January 07, 2016, 8:32AM

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