Name: Lamb Pie With Rosemary Potato Dumplings Recipe
Total time: 100 min
Yield: 4
Cuisine: American

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Is Vodka Good For Health? Find Out 

Phirni To Dal: 5 Traditional Mango Recipes For Summer 

Shehtoot Jam: A Perfect Recipe For The Season

Easy Hacks To Make Aromatic Lemon Rice In A Pressure Cooker

Quick And Easy Palak Paneer Saag Recipe In Pressure Cooker

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Rosemary, lamb and potato are so much at home with each other, this delicious pie is hearty heaven. 

How to make Lamb Pie With Rosemary Potato Dumplings Recipe

Taste

Crawler

American

<p>Rosemary, lamb and potato are so much at home with each other, this delicious pie is hearty heaven. </p>

Potato,  peeled,  cubed

Milk

Butter

Rosemary paste

Olive oil

Leeks,  trimmed,  washed,  thinly sliced

Large carrot,  peeled,  finely diced

Minced Garlic

Lamb mince

Plain flour

Dried mixed herbs

Dried bay leaves

Massel chicken style liquid stock

Tomato paste

Sheets frozen puff pastry,  partially thawed

Preheat oven to 200c/180c fan-forced. Place potato in a large pan over high heat. Cover with cold water. Cover, bring to the boil. Boil for 12 minutes or until tender. Drain. Transfer to a bowl. Add milk and 2 teaspoons butter. Mash. Stir in rosemary. Cover to keep warm.

step 1

Meanwhile, heat remaining butter and oil in a large frying pan over medium-high heat. Add leek, carrot and garlic. Cook, stirring, for 5 to 6 minutes or until leek is tender. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until just browned. Stir in flour. Add herbs, bay leaves, stock and tomato paste. Stir to combine. Reduce heat to low. Simmer for 5 to 10 minutes or until sauce thickens. Remove from heat. Remove and discard bay leaves. Set aside to cool slightly.

step 2

Line a baking tray with baking paper. Dollop heaped tablespoons of potato mash onto tray. Bake for 10 to 15 minutes or until potato is golden.

step 3

Place a baking tray in oven. Grease a 3cm deep, 24cm round (top) pie dish. Place 2 sheets of pastry in dish, slightly overlapping. Press along the seam to secure. Allow excess pastry to overhang (see note).

step 4

Spoon mince mixture over pastry base. Top with warm potato dumplings. Cover with remaining sheet of pastry. Roll up edges of pastry to seal pie and to form a thick edge. Brush top of pie with egg. Make a small slit in top of pie to allow steam to escape during cooking. Place pie on hot baking tray in oven. Bake for 20 to 30 minutes or until golden. Stand for 5 minutes. Serve with any extra dumplings.

step 5