Are you tired of bland, store-bought pies that never live up to your childhood memories?
Wondering how to make a traditional lamb pie recipe that’s hearty, comforting, and truly flavour-packed?

Well, you’re not alone. Many Perth families are rediscovering the magic of homemade savoury pies, and nothing hits the spot quite like a classic lamb pie. But let’s be honest: Not all lamb is created equal. If you want that rich, deep flavour and fall-apart texture, you’ve got to start with quality grass-fed lamb from trusted producers like Gingin Grassfed.

Let’s show you how it’s done.

Why Choose Gingin Grassfed Lamb for Your Pie?

When it comes to crafting the perfect lamb pie recipe, the quality of your lamb matters.
Gingin Grassfed supplies ethically raised, 100% grass-fed lamb that’s free from hormones and antibiotics, exactly what you want when feeding your family.

Benefits of Choosing Gingin Grassfed:

• Superior Taste: Naturally fed lamb has a cleaner, richer flavour.
• Local & Ethical: Sourced right here in WA, you’re supporting local farmers.
• Nutrient-Dense: Higher in omega-3s and antioxidants.
• Better for the Environment: Grass-fed farming supports sustainable land use.

Not only are you creating a better pie, but you’re also making a better choice for your health and the planet.

Ingredients for the Perfect Traditional Lamb Pie

Before we jump into the method, here’s what you’ll need.

For the Filling:

• 1kg diced Gingin Grassfed lamb shoulder
• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 carrots, chopped
• 1 tbsp tomato paste
• 2 tbsp plain flour
• 1 cup beef stock
• 1 cup red wine (optional but recommended)
• 1 tbsp Worcestershire sauce
• 2 tsp fresh thyme
• Salt & cracked black pepper to taste

For the Crust:

• 2 sheets puff pastry (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Choosing the Right Lamb Cut for Pies

Not sure what cut to use? Here’s why lamb shoulder is your best bet for pies.

• Slow-cooks beautifully, giving you that melt-in-your-mouth texture.
• Affordable and flavourful, ideal for stews and casseroles.
• Marbled with fat, which adds richness to the gravy.

Avoid lean cuts like leg or loin. They can dry out quickly during long cooks.

How to Make Lamb Pie Filling with Rich Gravy

This part is key to getting the filling right is where your flavour lives.

Step-by-Step:

1. Brown the Lamb: In a large pot, heat olive oil and brown lamb in batches to lock in flavour.
2. Sauté the Veg: Add onions, garlic, and carrots to the pot and cook until soft.
3. Add Tomato Paste & Flour: Stir through to coat the veg and thicken the base.
4. Deglaze with Wine: Pour in the red wine and scrape up all those delicious brown bits.
5. Simmer in Stock: Add beef stock, Worcestershire sauce, herbs, and seasoning.
6. Slow Cook: Simmer covered for 1.5–2 hours until the lamb is tender and the sauce is thick.

Secret to a Perfect Pie Crust

You could use shortcrust for the base and puff pastry for the top. This combo gives the best of both worlds: sturdy and flaky.

Crust Tips:

• Keep your pastry cold. Don’t overhandle it.
• Use a metal pie tin for a crisp base.
• Brush with egg wash for that golden finish.

Assembly & Baking

Now the fun part: Putting it all together!

1. Preheat oven to 200°C.
2. Line your pie dish with shortcrust pastry and fill with the lamb mixture.
3. Top with puff pastry, pressing edges to seal and crimp.
4. Brush with egg wash and cut a small steam hole.
5. Bake for 35–40 mins until golden brown and bubbling.

Make-Ahead and Freezing Tips

Busy week ahead? Here’s how to make life easier:

• Make the filling in advance. It’ll taste even better the next day.
• Freeze unbaked pies and bake straight from frozen (add 10 mins).
• Reheat leftovers in the oven to keep the crust crisp.

What to Serve with Lamb Pie

Complete your meal with classic sides:

• Creamy mashed potatoes
• Buttered peas and carrots
• Red wine jus or minty mushy peas
• A glass of bold Shiraz (you’ve earned it)

Variations on the Lamb Pie Recipe

Want to switch things up? Try these crowd-pleasers:

• Moroccan Spiced Lamb Pie: Add cumin, cinnamon, and apricots.
• Mint & Pea Pie: Stir through fresh mint and peas just before baking.
• Lamb & Rosemary Pie: A timeless flavour match.

Taste the Tradition with Gingin Grassfed

There’s something timeless about a traditional lamb pie recipe, especially when you’re using fresh, local lamb from Gingin Grassfed.

We believe every meal should be nourishing, delicious, and responsibly sourced. Our lamb is raised in the heart of WA, with respect for the land and love for the process.

Want to bring authentic flavour to your table? Browse our range of lamb cuts and start your pie journey today.

Elevate your cooking with our premium lamb cuts. Order now and experience the difference in every bite.

Frequently Asked Questions

Can I use lamb mince for this lamb pie recipe?

Yes, lamb mince works if you’re short on time, but diced lamb shoulder gives a more authentic, richer flavour.

Can I make this recipe gluten-free?

Absolutely. Just swap the flour for gluten-free plain flour and use GF pastry.

How do I stop my pie base from going soggy?

Blind bake your base for 10 mins before adding the filling, and use a metal pie dish to help heat transfer.

What’s the best wine to pair with lamb pie?

A bold Shiraz or Cabernet Sauvignon complements the richness of the lamb.