Lamb and Pearl Onion Pie

This roast lamb and our flavoursome Huletts Brown Sugar is a perfect warm, meaty treat for a scrumptious winter lunch.




PREP TIME 45mins

COOK TIME 25mins


  • 150 g baby onions
  • 30-45 ml butter
  • A few sprigs of thyme
  • 30 ml Huletts Brown Sugar
  • 500 g leftover roast lamb, pulled or thinly sliced
  • 250 ml beef or lamb stock
  • 20 g cake flour
  • 1 roll of puff pastry
  • 1 large egg, lightly beaten


  1. Grease a 20 cm pie dish.
  2. Preheat the oven to 200°C.
  3. Peel the baby onions and cut the bigger ones in half or quarters, making sure to leave some whole. They should all be roughly the same size.
  4. Heat the butter and thyme over a medium heat.
  5. Once the butter is bubbling, add the onions and brown sugar.
  6. Fry the onions in the butter until they are golden brown and softened about 10-15 minutes.
  7. Add the lamb and warm it through.
  8. Pour in the stock, bring to the boil and then allow the mixture to simmer on a low heat for a further 10 minutes.
  9. The onions should be completely cooked through at this stage.
  10. Mix the flour with a few tablespoons of room temperature water to form a thin paste.
  11. Stir the paste into the lamb and simmer for a further 5 minutes or until the liquid has thickened.
  12. Remove the saucepan from the heat and set aside.
  13. Roll out the pastry and cut out a circle about 5 cm wider in diameter than that of your pie dish.
  14. Fill the pie dish with the lamb and onion mixture.
  15. Place the pastry on top and then pinch it together between your fingers, around the edge of the dish, to form a wavy edge. Use a pair of scissors to cut off any excess.
  16. Cut a cross in the middle to allow air to escape during cooking.
  17. Brush with the beaten egg and bake for 25 minutes or until the top is an even golden brown colour.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g