Aussie Lamb Pie Recipe


OK, so maybe it wasn’t quite this long ago…

Ah, the meat pie.  One of Australia’s most iconic culinary treats.  Eating one of these succulent roast lamb pies always brings back memories of our school days.  Way back when, schools didn’t provide lunch to the students.  Instead, we’d all line up at one of the corners where some of the mothers and grandmothers would sell their fresh-made pies to the hungry hoards.  Those delicious hand-held pies, topped with plenty of sauce (ketchup) were instrumental in the education of that generation–I know some days the thought of a homemade lamb pie for lunch was all that got us to school in the first place!

so many piesEven after all these years, I still have a soft spot in my heart for homemade lamb pies.  After going gluten-free, I all but gave up on ever having one again.  I mean, whoever heard of a soft, flaky gluten-free pie crust?  And isn’t that half of the reason for eating the pie in the first place?  Not to mention the mouthwatering moist roast lamb stuffed to the brim inside the crust, seasoned oh-so-perfectly with just the right blend of spices!  No, no way I am going to just “give up” on Aussie lamb pies.  A little bit of time experimenting, and I discovered I didn’t have to!

Without further ado, here is the Little Aussie Bakery’s take on the traditional Australian Lamb Pie.  Of course you know it is gluten-free, but just for fun it is also completely free of dairy, soy, corn, nuts, and eggs!  Yep, even the crust!



  1. Make your gluten-free pie crusts (get the recipe here).
  2. Pre-heat your oven to 450°F
  3. Crush the salt into the garlic until you have a smooth paste.
  4. Combine the basil, oregano, parsley, oil, pepper, and lemon juice pepper in a bowl.
  5. Add the lamb and garlic paste to the spice mixture and incorporate well.
  6. Pour the lamb mixture into your bottom crust.
  7. Carefully arrange the top crust pastry over the lamb mixture.
  8. Be sure to cut slits or small holes into the top crust to allow venting.
  9. Bake in the pre-heated oven for 30-45 minutes, or until the pies are golden brown.
  10. Let cool and garnish with fresh mint.  Serve with plenty of ketchup and enjoy!

Grass Fed 1

Don’t feel l like making it yourself?  We’ll make it for you!

Order online here.

This post has been shared at:

Allergy Free Alaska’s Whole Food Fridays
Vegetarian Mamma’s Gluten Free Fridays
Homemade Simple’s Foodie Friday
The Pin Junkie’s Friday Link Party
Natural Family Today’s Natural Family Fridays
Ann Kroeker’s Food on Fridays
Love and Laundry’s Weekend Wonders
Bloom Designs Link Party
Craftionary’s Friday Link Party
Run DMT’s Friday Food Fight
Will Cook for Smile’s Show Stopper
Six Sister Stuff’s Strut Your Stuff
Dessert Now Dinner Later’s Sweet & Savory Saturday
Cheerios and Latte’s Show & Tell Saturday
Classy Clutter’s Spotlight Saturday
Barnes and Noodles Creativity Link Party
What’s Cooking with Ruthie’s Show & Tell
I Gotta Create’s Wildly Original
Not Just a Housewife’s Show Me What Ya Got
Real Food Forager’s Fat Tuesday
Easy Green Mama’s Gluten Free Tuesday
Memories by the Mile’s Tuesday Trivia
Lady Behind the Curtain’s Cast Party Wednesday

5 comments on “Aussie Lamb Pie Recipe

  1. […] theme this week, today we are going to feature an Australian favorite: the meat pie! We shared our gluten free lamb pie a while back, so today it’s time for a new flavor – chicken and mushroom! This recipe […]

  2. […] Savory pies could be sprinkled with salt, pepper, sage…  Try an Aussie traditional with our lamb pie recipe! […]

  3. […] pizza (fish is healthy, right)?  Or, if you’re feeling really manly, try your hand at an Aussie lamb pie!  And don’t forget to finish off the meal with the aptly-named Ox Blood Chocolate Cake.  […]

  4. Thanks for reminding me to cook with lamb… it has been a while. Thanks for sharing this with us on foodie friday.

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