This is a double-crust meat pie filled with ground lamb and kumara (sweet potato), baked until the pastry is golden and the filling is thick and savory. It takes about two hours start to finish, most of which is hands-off. If you want a filling dinner that reheats well and uses one main pan plus a pie dish, this is a solid choice.
Why this recipe works
Two things make this pie work. First, the flour stirred into the browned lamb before the liquid goes in acts as a built-in thickener — it absorbs the stock and tomato paste as the filling simmers, so you end up with a scoopable mixture that holds its shape inside the pastry instead of a soggy puddle. Second, the kumara goes in during the last 10 minutes of simmering rather than at the start. That timing keeps the pieces tender without turning them to mush, and their natural sweetness balances the savory lamb without any added sugar. Both steps are simple, but skipping either one will noticeably hurt the result.
Smart swaps
- Kumara: Any orange-fleshed sweet potato works fine. Japanese purple sweet potato also holds its shape well. Regular white potato will work in a pinch but loses the sweetness that balances the lamb.
- Ground lamb: Ground beef or a beef-lamb blend can substitute if lamb is unavailable or too expensive. The flavor will be milder. Whatever you use, cook ground meat to an internal temperature of 160°F (71°C).
- Beef stock: Chicken stock or vegetable stock both work. The filling will be slightly lighter in color and flavor, but still good.
- Fresh rosemary: Use half the amount if substituting dried — dried rosemary is more concentrated and can turn sharp if you over-add it. Skip the garnish of extra fresh rosemary on top after baking; it wilts immediately and adds nothing.
- Shortcrust pastry: A store-bought refrigerated pie crust is a perfectly reasonable shortcut and cuts 30 minutes off your prep time.
If something goes sideways
- Filling looks watery before it goes in the pie: Keep simmering uncovered for another 5 minutes. The liquid needs to reduce until the mixture barely moves when you tilt the pan. Wet filling makes the bottom crust soggy and the top crust slide off.
- Pastry tears when you lift it into the dish: The dough is probably too warm. Put it back in the fridge for 10 minutes. Cold butter in the dough is what creates flaky layers — if the butter softens before baking, the pastry bakes dense instead of crisp.
- Bottom crust is pale and soft after baking: Your oven may run cool, or the pie dish is insulating too much. Move the dish to the lowest oven rack for the last 10 minutes. A metal pie dish conducts heat better than ceramic for crisping the base.
- Lamb is still pink inside after the stated cooking time: Ground lamb must reach 160°F (71°C) throughout — use an instant-read thermometer if you’re unsure. Break up any large clumps while browning so the meat cooks evenly rather than leaving raw pockets.
- Top crust puffs up and separates from the filling: You need to cut a small steam vent in the top pastry before baking — two or three small slits with a knife. Without them, steam has nowhere to go and lifts the lid off the filling.
Traditional Minced Lamb and Kumara Pie
Ingredients
For the Filling
500 grams ground lamb (minced lamb) - Grass-fed for best flavor
1 large onion - finely chopped
2 cloves garlic - minced
1 cup beef stock - preferably homemade
2 tablespoons tomato paste
2 teaspoons rosemary - fresh, chopped- 2 cups kumara - peeled and diced
1 tablespoon olive oil - extra virgin
2 tablespoons flour
For the Pastry
- 2 cups all purpose flour (plain flour Australia and UK) - for pastry
125 grams butter - cold and cubed
2 tablespoons water - cold
1 unit egg - beaten for egg wash
Instructions
Prepare the Pastry:
- In a large mixing bowl, combine the flour and butter using your fingertips until the mixture resembles coarse breadcrumbs. Add cold water gradually, mixing with a knife until the dough just comes together. Form into a disc, wrap in cling wrap, and chill in the refrigerator for at least 30 minutes.
Cook the Filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant and golden, about 5-7 minutes. Add the lamb and cook until browned, breaking up with a spoon, for about 8-10 minutes.
- Add the flour to the lamb mixture, stirring well to incorporate. Pour in the beef stock and tomato paste, and add the rosemary. Simmer for 10 minutes until thickened, then add the diced kumara and cook for another 10 minutes until the kumara is tender. Season with salt and pepper to taste.
Assemble the Pie:
- Preheat the oven to 180°C (350°F). Roll out the chilled pastry dough on a floured surface until it's large enough to fit your pie dish. Line the pie dish with the pastry, trimming away any excess.
- Fill the pastry-lined dish with the lamb and kumara mixture. Roll out the remaining pastry dough and lay it over the filling. Crimp or score the edges to seal, and cut a few slits on top to allow steam to escape. Brush with beaten egg.
- Bake in the preheated oven for 35-40 minutes or until the pastry is golden and crisp. Allow to cool slightly before serving.
Notes
Nutrition
FAQ
How do I know when the ground lamb is fully cooked on the stovetop?
The lamb is done when there is no pink remaining and the pieces are crumbly and browned throughout. If you want to be certain, an instant-read thermometer inserted into the thickest cluster of meat should read 160°F (71°C) — this is the safe minimum for all ground lamb and beef.
Can I make the filling ahead of time?
Yes, and it actually helps. Cook the filling completely, let it cool, then refrigerate it for up to two days. Cold filling is also easier to load into the pastry without softening the dough before it hits the oven.
My pastry dough feels crumbly and won’t come together — what do I do?
Add cold water one teaspoon at a time and press the dough together gently with your hands rather than kneading it. Over-mixing develops gluten and makes the pastry tough; you just need enough moisture for the dough to hold its shape when squeezed.
Can I freeze this pie?
Yes. Bake it fully, let it cool completely, then wrap tightly and freeze for up to two months. Reheat from frozen in a 180°C (350°F) oven for 30 to 40 minutes until hot through the center — check with a thermometer if you’re unsure, aiming for 165°F (74°C) at the center.
If you liked this one
- Savory Lamb Rosemary Pies
- Mediterranean Lamb Feta Pie
- Kumara Beef Hash Cakes
- Wild Venison Mushroom Pies
