Lamb, Rosemary and Red Wine Pies

  • 1:35 Time to table
  • 10 Portions


  1. Coat lamb with olive oil and seal in a large stock pot.
  2. Add onions, carrots, celery and garlic.
  3. Add 1L of dissolved MAGGI Beef Booster, red wine and rosemary. Bring to a boil. Reduce heat to a simmer and cover leaving a gap. Simmer for 2½ hours, stirring occasionally.
  4. Strain meat and vegetables from liquid and set aside. Return liquid to the heat and thicken with MAGGI Demi-Glace Sauce Mix to produce sauce.
  5. Divide meat and vegetables into equal portions (approximately 250g) and place into serving ramekins. Pour MAGGI Demi-Glace sauce over contents to just cover.
  6. Prepare MAGGI Mashed Potato using ratio on label. Top each ramekin with finished mashed potato.
  7. Bake at 170°C for 20 minutes and serve.

Recipe Details

3kgLambDiced 3 cm x 3 cm
100mLOlive oilFor sealing/braising
200grOnionLarge dice
150grCarrot1/2 slice
150gr CelerySliced
4eaGarlicCloves, diced
1LMAGGI Classic Beef Flavoured Booster Gluten FreePrepare as liquid
500mLRed wine 
2eaRosemary leaf, driedLeaves chopped
100grMAGGI Classic Demi-Glace SauceNot reconstituted
200grMAGGI Classic Gluten Free Mashed Potato Mix 4kg 


Nutritional Analysis

Nutritional analysis per serving 
Energy (Kj)804
Protein (g)11
Fats, total (g)12
Fats, saturated (g)5.2
Carbohydrate, total (g)9.6
Sodium (mg)4393