Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ lb ground lamb
- ½ lb ground beef
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 sheet puff pastry (for topping)
- 1 egg, beaten (for brushing)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent.
- Add garlic and cook for 1 minute until fragrant.
- Add ground lamb and beef, cooking until browned and crumbly.
- Stir in tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Simmer for 5 minutes.
- Remove from heat and stir in shredded cheddar cheese until melted and combined.
- Spoon filling into individual pie dishes or one large baking dish.
- Top with puff pastry, trim edges, and brush with beaten egg.
- Bake for 25–30 minutes until the pastry is golden and puffed.
- Let pies cool slightly before serving to allow filling to set.
Notes
- Keep puff pastry cold before baking for maximum flakiness.
- Filling can be prepared a day ahead for quicker assembly.
- Add vegetables like peas, carrots, or mushrooms for a heartier version.
- Use a muffin tin to make party-friendly mini meat pies.
- Store leftovers in the fridge for 3 days or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Australian
- Diet: Halal
Nutrition
- Serving Size: 1 pie
- Calories: 520
- Sugar: 3g
- Sodium: 490mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg
