Sunday lamb roast and mint pie

This pie recipes takes two Kiwi favourites - a lamb roast and a pie - and combines them in one delicious savoury pie recipe.

By Jennene Plummer
  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
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Sunday lamb roast and mint pie
  • 2 tablespoon olive oil
  • 750 gram boneless lamb leg, cut into 2cm cubes
  • 1 onion, finely chopped
  • 1/3 cup red wine
  • 1/3 cup mint jelly
  • 1 tablespoon wholegrain mustard
  • 400 gram cherry tomatoes
  • 2 medium potatoes, peeled, finely sliced
  • steamed greens, cauliflower mash to serve


Sunday lamb roast and mint pie
  • 1
    In a large frying pan, heat half the oil on high. Brown lamb in two batches for 2-3 minutes. Remove from pan. Sauté onion in same pan for 3-4 minutes until soft.
  • 2
    Return meat and juices to pan. Add wine, simmering for 1 minute. Stir in jelly, mustard and tomatoes, then simmer. Reduce heat to low and cook, covered, for 30 minutes.
  • 3
    Preheat oven to hot, 200°C. Spoon mixture into an eight-cup-capacity oven-proof dish.
  • 4
    Toss potato slices in remaining oil. Arrange in a thin layer on top of pie mixture, overlapping slightly. Bake, covered, for 20 minutes.
  • 5
    Uncover and cook for 10-15 minutes until potatoes are golden. Serve with beans and cauliflower mash.


To make mash, combine 1 head cauliflower cut into florets with ¾ cup vegetable stock and simmer, covered, for 6-8 minutes. Purée with a stick blender until smooth. Season.