Lamb Pie with Wine Gravy

    1 hour 50 minutes

    What better way to use leftover roast lamb than in a pie rich with spices, vegetables and white wine gravy? This recipe takes some time but is not that difficult.

    7 people made this

    Serves: 8 

    • 3 tablespoons olive oil
    • 3 cloves garlic
    • 2cm piece fresh ginger, coarsely chopped
    • 1 tablespoon red curry paste
    • 1/2 cup fresh coriander leaves
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon ground cinnamon
    • 3 red onions, chopped
    • 1 eggplant, chopped
    • 3/4 cup chopped celery
    • 1 large red capsicum, chopped
    • 3 cups diced leftover roast lamb
    • GRAVY
    • 1 1/2 cups (375ml) milk
    • 3 tablespoons butter
    • 1/2 cup (125ml) sweet white wine
    • 3 tablespoons plain flour
    • 1 pinch salt to taste
    • CRUST
    • 1 cup (125g) plain flour
    • 1/2 teaspoon salt
    • 1 tablespoon curry powder
    • 6 tablespoons butter or margarine
    • 3 tablespoons cold water, or as needed

    Preparation:1hour  ›  Cook:50min  ›  Ready in:1hour50min 

    1. Preheat an oven to 190 degrees C. Grease a large pie dish or baking dish.
    2. Puree olive oil, garlic, ginger, curry paste, coriander, cumin, turmeric, cayenne pepper and cinnamon in a food processor. Place the puree in a large mixing bowl and stir with red onions, eggplant, celery and red capsicum to coat all the vegetables with curry mixture.
    3. Turn the vegetables into a large frypan over medium heat and cook and stir until the vegetables are tender, about 7 minutes. Add the cooked lamb and cook and stir until the lamb is hot and coated with spice mixture, 2 to 3 more minutes. Turn off the heat under the frypan.
    4. Heat milk, butter and wine in a saucepan over medium heat until the mixture is hot but not boiling and the butter is melted. Whisk 3 tablespoons of flour into the hot milk mixture and cook, whisking constantly, until the gravy has thickened.
    5. Reheat the lamb and vegetables over medium heat. Add the gravy and stir to combine. Season to taste with salt and pour the hot filling into the greased pie dish.
    6. To make the crust, mix together the flour, salt and curry powder in a bowl until thoroughly combined. Cut in the butter or margarine with a pastry cutter (or use your hands) until the mixture resembles coarse crumbs. Sprinkle with water and stir gently until the dough just comes together. Form into a rough ball, place on a floured work surface and roll out large enough to fit over the pie dish. Lay the crust over the dish and lamb filling, crimp it to the dish with a fork and cut several slits in the top of the crust.
    7. Bake in the preheated oven until the crust is golden brown and the filling is hot, about 35 minutes. Let cool 7 to 10 minutes before serving.

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    Reviews in English (5)


    Very tasty! I was skeptical about the wine sauce, but it ended up coming out perfectly. It was quite a labor intensive recipe, though, I'd suggest giving yourself plenty of time. I also used lamb loin to save money, and it was still perfectly delicious.  -  15 Aug 2010  (Review from Allrecipes USA and Canada)


    Rob was a bit savage when making but he really did use mark well  -  30 Jan 2017  (Review from Allrecipes USA and Canada)


    No changes were needed, a great way to use leftovers  -  10 Jul 2016  (Review from Allrecipes USA and Canada)