Lamb and Kumara Pie: A Kiwi Classic with a Comforting Twist

Lamb and kumara pie is one of those dishes that feels like a warm hug on a plate. It’s rich, hearty, and packed with flavour, the kind of meal that makes you feel right at home, no matter where you are. This pie is a fusion of tender slow-cooked lamb and the natural sweetness of kumara, all wrapped up in a golden, flaky crust. It’s no surprise that it’s a firm favourite in New Zealand, where lamb is king and kumara (sweet potato) has long been a staple. The combination of savoury, melt-in-the-mouth lamb with the caramelised sweetness of kumara makes this dish a triumph of taste and texture.

A Taste of History

Lamb has been a defining feature of New Zealand’s culinary landscape for over a century. The country’s rolling pastures and temperate climate make it one of the best places in the world to raise sheep, and Kiwis have perfected the art of cooking it. Whether grilled, slow-cooked, or roasted, lamb is a staple of the national diet. Kumara, on the other hand, has been an integral part of Māori cuisine for over a thousand years. Brought to New Zealand by early Polynesian settlers, this sweet potato variety quickly became a staple food, valued for its nutrition, adaptability, and long shelf life.

At some point, someone (probably a genius) decided to bring these two powerhouse ingredients together in a pie. The result? A dish that celebrates the best of New Zealand’s culinary traditions in a way that is both delicious and comforting. Whether baked in a traditional pie tin or crafted into individual hand-held portions, lamb and kumara pie is a true Kiwi classic. It’s the perfect balance of old-world tradition and modern-day indulgence.

Lamb and kumara pie: Regional Varieties

While the basic idea of lamb and kumara pie remains the same, regional variations bring their own special touches. In the North Island, you might find a pie with a touch of kawakawa (a native herb) for added earthiness. Some versions incorporate wild greens, such as puha, to add a slightly bitter contrast to the sweetness of the kumara. In the South Island, some versions use manuka honey to enhance the natural sweetness of the kumara and add a slight floral note to the pie.

Modern twists on the pie also see the addition of ingredients like caramelised onions, feta cheese, or even a touch of spice with harissa or smoked paprika. Some chefs experiment with layering mashed kumara into the pie, creating a more complex, multi-textured filling. And let’s not forget the crust variations—some prefer a buttery shortcrust, while others go for a crispy puff pastry finish that shatters with each bite.

Drinks That Pair Perfectly

A rich and savoury pie like this calls for a drink that can hold its own. A full-bodied red wine, like a Central Otago Pinot Noir, complements the deep, meaty flavours of the lamb beautifully. The fruity notes in the wine cut through the richness of the pie, adding a touch of elegance to every bite. If you’re more of a beer fan, a malty amber ale or a smooth stout pairs wonderfully, adding an extra layer of richness to every mouthful.

For non-alcoholic options, a spiced ginger beer or a robust black tea with a splash of milk makes for a warming and comforting match. On a warm summer day, a chilled glass of homemade lemonade adds a refreshing contrast to the pie’s richness, keeping things balanced and light.

Foods to Serve Alongside

While lamb and kumara pie is perfectly satisfying on its own, a few thoughtful sides can take the meal to the next level. A crisp green salad with a tangy vinaigrette provides a fresh contrast to the pie’s richness, preventing it from feeling too heavy. For something heartier, roasted root vegetables or buttered green beans complement the dish beautifully and add another layer of depth.

A dollop of mint yoghurt or a spoonful of spiced tomato chutney can add a zesty lift, cutting through the richness of the lamb and bringing a pop of freshness. And if you’re feeling truly indulgent, serve the pie with a side of creamy mashed potatoes or kumara mash for the ultimate comfort meal—because what’s better than kumara? More kumara.

The Secret to Tender Lamb

The key to a great lamb and kumara pie lies in how the lamb is cooked. Slow-cooking is the way to go, allowing the meat to become meltingly tender while absorbing all the rich flavours of herbs, garlic, and stock. Some cooks swear by braising the lamb with a splash of red wine for extra depth, while others keep it simple with rosemary and thyme.

Another trick? Letting the filling cool completely before assembling the pie. This helps prevent a soggy bottom and ensures the pastry stays perfectly crisp and golden. No one wants a pie that collapses into a soupy mess, so patience is key! If you want to take things to the next level, a sprinkle of sesame or nigella seeds on top of the crust adds a subtle crunch and an extra layer of flavour.

Why Lamb and Kumara Pie Is Always a Good Idea

There’s something deeply satisfying about a dish that brings together sweet and savoury elements so effortlessly. Lamb and kumara pie is a celebration of contrast—tender meat and buttery pastry, earthy flavours and a hint of sweetness. It’s a meal that works for any occasion, from casual family dinners to special celebrations.

It’s also a great way to use up leftover roast lamb, turning yesterday’s feast into today’s show-stopping pie. Whether you’re making it from scratch or using up what’s already in your fridge, this pie is a delicious way to honour New Zealand’s culinary heritage with every bite. It’s nostalgic yet innovative, humble yet indulgent—a true taste of home, no matter where you are.

A Recipe for Lamb and Kumara Pie

Ingredients:

For the filling:

• 500g lamb shoulder, diced
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 large kumara, peeled and diced
• 1 cup beef or lamb stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 1 tbsp tomato paste
• Salt and pepper to taste

For the pastry:

• 250g plain flour
• 125g butter, cold and cubed
• 1/2 tsp salt
• 3-4 tbsp cold water
• 1 egg, beaten (for glazing)

Method:

In a large pan, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened. Increase the heat, add the lamb, and brown on all sides. Stir in the tomato paste, kumara, rosemary, thyme, Worcestershire sauce, and stock. Simmer gently for 1-1.5 hours until the lamb is tender and the sauce has thickened. Allow to cool completely.

For the pastry, mix the flour and salt in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Gradually add cold water, mixing until the dough comes together. Wrap and chill for 30 minutes.

Preheat the oven to 200°C (180°C fan). Roll out the pastry and line a pie dish. Fill with the cooled lamb mixture, then cover with a pastry lid, sealing the edges. Brush with beaten egg and bake for 30-35 minutes until golden brown.

Let the pie rest before serving, then enjoy with your favourite sides. Comfort food doesn’t get much better than this.