Rogan Josh Lamb Pot Pie - An Indian twist on a classic pot pie

Rogan Josh Lamb Pot Pie

195 mins


Serves 4

500g lamb mince
1 cup water
1 onion, finely diced
1 tbsp rice bran oil
1 potato, diced into small cubes
1 carrot, diced into small cubes
3 tbsp Patak’s Rogan Josh Paste
4 tbsp tomato puree
1 tsp sugar
1 sheet puff pastry, partially thawed
1 egg


  1. To prepare the filling, heat one tablespoon of oil in a large heavy-based saucepan. Sauté the onions until they’re softened. Add the lamb mince and cook for 5 minutes or until browned.
  2. Add the Patak’s Rogan Josh Paste and cook for 2 minutes until fragrant.
  3. Add the water, tomato puree, sugar, diced potatoes, carrots and mix everything together. Ensure the vegetables are submerged in the liquid (you may need to a little more water). Lightly season with salt.
  4. Bring the mixture to a simmer, partially cover with a lid and allow to cook for 30-40 minutes or until the carrots and potatoes are tender and the liquid has reduced to a thick sauce. Season with salt to taste and allow the mixture to cool to room temperature.
  5. Preheat the oven to 200 degrees Celsius.
  6. To assemble the pies, use the ramekins as a guide, cut out four circles on the sheet of puff pastry and cut a deep cross into the middle of each pastry disc to allow steam to escape.
  7. Spoon the lamb mixture evenly between the ramekins and place a puff pastry circle on top. Tuck the edges into the ramekin around the filling.
  8. Make an egg wash by adding a splash of water with the egg and lightly beat with a fork.
  9. Brush the pastry with the egg wash and place the ramekins on a baking tray.
  10. 10. Bake the pies in the oven for 25 minutes or until the pastry is golden brown.

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