Cut: Shoulder Ploughman's Lamb Pie

  • Meat Lamb
  • Cut Shoulder

Aussie version of an old English favourite, a little lamb sweetness, perfect for cold meal occasions from high tea to hiking.


Ingredient 6 Units 12 Units 24 Units
Cooked Lamb Shoulder - Pulled 400g 800g 1.6kg
Mint Jelly 75g 150g 300g
Salt 5g 10g 20g


Pastry 6 Units 12 Units 24 Units
Plain Flour 575g 1.15kg 2.3kg
Lard 200g 400g 800g
Water 220ml 440ml 880ml



In a bowl, combine lamb, mint jelly and salt ingredients and mix well.


1. Place flour in large bowl, and put the lard and water into a suitable pot and heat until water boils.

2. Remove water and lard from heat and add to the flour. Mix with a wooden spoon. Once cool enough, knead until smooth.

3. Divide dough into 6 equal portions. Separate ⅓ of each portion and set aside for the lid.

4. Grease an extra-large 6 mould muffin tin. Roll out your 6 portions of dough to about 5mm thick and each mould making sure you get all the corners.

5. Place your pre-rolled meat balls into the moulds and press down slightly. Bring the pastry up around the meat ball then remove any excess pastry.

6. Roll the pastry for the lid out to 5mm and cut out a 11cm diameter circle. Place on top pinching the edges together then cut a 10mm hole into the top of the pie.

7. Place into an oven preheated to 160°c for 30 minutes then brush with beaten egg. Increase the oven’s temperature to 180°c and cook pies for a further 20 minutes. Remove pies from oven and allow to cool completely.

8. Heat 250ml of port and chicken stock in a saucepan until boiling and stir in 1.5 teaspoons of gelatin powder and allow to cool before slowly pouring the port into the hole in the top of the pie.


Eat cold.


Gourmet snack.


Sell in packs of four.