Slow Cooked Lamb Pie with Carême Puff Pastry and Shortcrust Pastry

Slow Cooked Lamb Pie

This Slow Cooked Lamb Pie is the perfect dish for Father’s Day. What Dad doesn’t love some good old slow cooking!

Begin the preparation the day before so you can slow cook the lamb for best results.

This recipe was created in conjunction with our friends at Yalumba, in celebration of Barossa Gourmet Weekend. Head here to show them some love and to view their blog.

Serves: 8


  • 1.5kg – 1.7kg bone in lamb shoulder (from your local butcher)
  • 2 cloves garlic
  • Finely chopped rosemary
  • Finely chopped thyme
  • A good slosh of Australian Extra Virgin Olive Oil
  • Salt & Pepper
  • Slow cooked lamb shoulder
  • A good slosh of Australian Extra Virgin Olive Oil
  • 1 onion diced
  • 1 stick celery diced
  • 2 cups pumpkin cut into 3cm chunks
  • 3 cloves sliced garlic
  • 2 sprigs of finely chopped rosemary
  • Salt & Pepper
  • 1 tbsp flour
  • A good splash of Yalumba’s The Signature (Cabernet Sauvignon & Shiraz)
  • 1 x Carême Pastry Ready Rolled Sour Cream Shortcrust
  • 1 x Carême Pastry Ready Rolled All Butter Puff Pastry
  • 1 egg beaten for egg wash
All Butter Puff Pastry


    1. Preheat your oven to 100°C, then place lamb shoulder in a large baking dish.
    2. Crush the garlic with salt in a mortar and pestle, then add the rosemary and thyme with a good slosh of Australian Extra Virgin Olive Oil.
    3. Season the lamb with salt and pepper, before rubbing the garlic and herb oil into the lamb, add 1 cup of water to the pan.
    4. Cover the lamb with baking paper, and then use foil to cover the entire baking dish so it is well sealed before putting it into the oven. Set the timer for 10 hours and go to bed.
    5. The next day the meat will melt off the bone and you’ll have an abundance of delicious lamb to use for your Sunday pie.
    1. Allow the lamb to cool then use your hands to strip the tender meat from the bone. Reserve any of the meat juices in the pan.
    2. Slosh some olive oil into a heavy based pan on the stove and cook the onion and celery over medium heat for 5 minutes, then add pumpkin, garlic and rosemary, season with salt and pepper and continue to cook for 10 minutes.
    3. Stir in the flour, cook this for a couple of minutes then add a slosh of The Signature – pour a glass for yourself while you’re at it – followed by the lamb juices. Turn the heat down to a simmer and cook for 5 minutes. Once cooked remove from heat and transfer to a bowl or tray, place in the fridge to cool (only fill your pie once the filling has cooled down).
    4. To prepare the pie, pre-heat oven to 200°C (fan-forced), then find a pie dish large enough to fit the contents of the filling you’ve just made.
    5. Place the shortcrust pastry over the base of the dish, leave a border of 2cm of pastry, brush this with beaten egg. Add cooled pie filling.
    6. Cut the puff pastry sheet to fit on top of the pie filling. Bring the sides of both pastries together using your thumb and forefinger to crimp, then decorate as you please. Brush with beaten egg. Place the pie on a baking tray in the preheated oven at 200°C for 10 minutes.
    7. Reduce the oven to 180°C and continue to bake for 30 minutes before turning the oven down to 170°C for a further 10 minutes. Remove from the oven when the pastry is puffed and golden.
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