Lamb, Mushroom and Cranberry Pies

lamb mushroom cranberry pie


  • 400g Quality Mark lamb mince
  • 2 diced onions
  • 2 diced carrots
  • 80g cranberries
  • 100g sliced button mushrooms
  • 20g plain white flour
  • 300ml beef stock
  • ½ tsp cumin
  • 1 tbsp fresh thyme
  • 4 sheets puff pastry
  • 2 tbsp olive oil
  • 1 beaten egg
  • Salt and black pepper
  • ¼ bunch chopped fresh coriander


Pre-heat oven to 180°C.

Heat the oil in a frypan and add the onions, carrots, thyme and cumin. Cook for 2 minutes.

Add the minced lamb and cook until browned. Sprinkle with flour and stir to dissolve.

Add the cranberries, mushrooms and stock and cook for another 5 minutes.

Season to taste, then leave to cool.

Stir through coriander.

Cut medium-sized circles of puff pastry using a cutter.

Brush the borders of one of the circles with egg, place 2 tbsp mince mixture on another circle and top it with the first circle, pressing the borders with a fork to seal.

Repeat with remaining pastry circles and mixture. Brush each pie with egg.

Place on a baking tray lined with baking paper and cook for 15-20 minutes.

beef lambRecipe reproduced with permission from Beef + Lamb New Zealand