Name: Rosti-topped Lamb & Rosemary Pie Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: British
Ingredients: 500g lamb leg, diced; 2 tbsp olive oil; 1 onion, chopped; 2 cloves of garlic, minced; 2 carrots, diced; 2 tbsp plain flour; 250ml beef stock; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 2 sprigs of rosemary, chopped; Salt and pepper to taste; 500g potatoes, peeled and grated

How To Make Rosti-topped Lamb & Rosemary Pie

What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.

Preparation: 20 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 50 minutes

Serves:

Ingredients

500g lamb leg, diced
2 tbsp olive oil
1 onion, chopped
2 cloves of garlic, minced
2 carrots, diced
2 tbsp plain flour
250ml beef stock
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 sprigs of rosemary, chopped
Salt and pepper to taste
500g potatoes, peeled and grated

Instructions

Preheat the oven to 180°C (350°F).
In a large pan, heat the olive oil and brown the lamb pieces. Remove from the pan and set aside.
In the same pan, add the chopped onion, minced garlic, and diced carrots. Cook until the vegetables are softened.
Add the flour to the pan and stir well to coat the vegetables.
Gradually add the beef stock, tomato paste, Worcestershire sauce, and chopped rosemary to the pan. Stir until well combined.
Return the lamb to the pan and season with salt and pepper. Simmer for 10 minutes.
Transfer the lamb mixture to a pie dish.
In a bowl, mix the grated potatoes with salt and pepper.
Spread the potato mixture over the lamb mixture, covering it completely.
Bake in the preheated oven for 1 hour or until the rosti topping is golden and crispy.
Serve hot and enjoy!