Lamb pie with cheesy cauliflower crust

Warm up this winter with this easy lamb pie recipe. With a hearty carrot, parsnip and lamb leg filling and topped with a cheesy cauliflower crust, this pie is the perfect family meal

By Jennene Plummer
  • 20 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print


  • 2 tablespoon olive oil
  • 2 parsnips, cut into 1cm pieces
  • 1 onion, finely chopped
  • 1 large carrot, cut into 1cm pieces
  • 2 garlic cloves, crushed
  • 1 kilogram boneless lamb leg, cut into 2cm cubes
  • 1/4 cup plain flour
  • 2 cup beef stock
  • 1/4 cup mint jelly
  • 1/2 cauliflower, cut into small florets, blanched
  • 1 cup grated cheddar
  • 1/2 cup dry breadcrumbs
  • fresh mint, salad to serve


  • 1
    Preheat oven to moderate, 180°C.
  • 2
    In a large saucepan, heat oil on medium. Sauté parsnip, onion, carrot and garlic for 4-5 minutes until tender. Add lamb, then cook for a further 4-5 minutes until browned.
  • 3
    Stir in flour and cook for 30 seconds. Add beef stock and mint jelly, stirring. Increase heat to high and bring to the boil. Reduce heat to low, then simmer for 35-40 minutes until lamb is tender and sauce has thickened. Transfer to an 8-cup casserole dish.
  • 4
    Arrange cauliflower over lamb mixture. Sprinkle with combined cheese and breadcrumbs. Bake for 5-10 minutes until golden. Serve scattered with mint leaves and accompanied with salad.


  • This dish could be made with lamb mince to reduce the cooking time and cost.