Maple Lamb Pie

Lamb / Mains

Maple Lamb Pie
Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 3 tbsp olive oil
  • 500g diced lamb
  • 1 red onion, chopped
  • 1 glass red wine
  • 3 tbsp pure maple syrup (preferably dark syrup for its robust taste)
  • 4 garlic cloves, thinly sliced
  • 500g potatoes, peeled, cubed
  • 2 carrots, peeled, sliced
  • 3 tbsp tomato paste
  • 4 tbsp gravy powder
  • 1 beef stock cube
  • 4 cups water
  • 2 tbsp Worcestershire sauce
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp cornflour
  • 1 puff pastry sheet, ready rolled
  • 1 egg, lightly beaten
  • Salt and pepper, to season


To make the filling

  1. Heat 1 tbsp oil in a large saucepan over medium-high heat.
  2. Add the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate.
  3. Heat the remaining 2 tbsp of oil in a pan over medium-high heat.
  4. Add the chopped onion and garlic. Cook for 3 minutes or until soft.
  5. Add the potatoes, carrots, rosemary and thyme. Cook for 5 minutes or until browned.
  6. Add the wine, maple syrup, tomato paste and gravy powder.
  7. Return lamb to pan then add stock cube, water and Worcestershire sauce. Increase heat to high. Bring to the boil then reduce to a simmer, covered, and stir occasionally for 2 hours or until the lamb is tender. Season with salt and pepper to taste.
  8. Combine cornflour and 2 tablespoons of cold water. Add to the mixture. Simmer for 1 minute. Remove from heat and cool.

For the easy version

  1. Preheat oven 180°C.
  2. Grease a 4 to 5cm deep, 20cm (base) pie dishes.
  3. Pour the lamb mixture into the dish the line the puff pastry on the top.
  4. Brush the pastry with the beaten egg then bake for 20 minutes.

For the hard version

  1. Preheat oven 180°C.
  2. Place one circle of puff pastry dough on a baking sheet lined with parchment paper.
  3. Spread the lamb filling evenly over the dough, leaving a 1-inch border bare. Press the charm into the filling.
  4. Moisten the border with cold water, position the second circle of dough over the filling and press around the border with your fingertips to seal well.
  5. Using the back of a table knife, scallop the edges by pushing into the dough (about ¼- to ½-inch deep) every ½ inch or so.
  6. Refrigerate for at least 30 minutes.
  7. Bake for 40 minutes.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four grades

The classification of maple syrup is based on its colour – which changes subtly throughout the spring harvest – and its flavour profile.

Maple syrup is an excellent source of energy

Maple products contain simple carbohydrates that turn into glucose and act as fuel during exercise, which is why they are a popular choice for athletes and fitness fanatics before, during, and after training sessions.

Discover more about using pure Canadian maple syrup to fuel exercise here.

Pure Canadian maple products are stocked all across Australia

From online suppliers to your local stores, find your local stockist of pure Canadian maple syrup here.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetiser to dessert. Find one that’s perfect for you!