Lamb pie

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves one (adjust ingredients to how many people you are serving)


This little pie i made on its own as a test for my kids and they loved them so its a great idea for kids meals and if you cant get them to eat veggies you can add whatever you like and see if they like it this style.


Ramekin dish for the pie/s


A piece of puff pastry 


3 lamb back straps diced  (3 make one little pie in a larger size ramekin bowl)
1/4 cup onion finely chopped
1 clove garlic crushed
1/4 cup of sugo (tomato passata)
1/4 of a beef stock cube ( in the passata above)
1/2 teaspoon of cornflower
shake of salt and pepper
shake of Moroccan spice (if desired)
diced corn was added for my kids in this idea



Place your onion in some olive oil in a saucepan and cook for a little while until soft.  Then add the garlic and stir in the lamb meat.  Cook around 5 minutes until browning then add your remaining ingredients.  Simmer this collection for around 10 minutes stirring occasionally.  This will create a gorgeous gravy and once the liquid slightly evaporates you will have some amazing pie contents.

Place your ramekin face down onto the puff pastry to get the lid imprint for your pie lid.  Then cut this out and place aside.

Once the meat looks ready remove the garlic clove if you can find it and  place the meat mix  into the ramekin and place puff pastry on top and slightly brush with egg for a beautiful brown pastry puff glow.

Cook the pie in the oven at around 180 degrees for around 25 minutes.