Spicy Lamb Pie

Spicy Lamb Pie Recipe

Having had the same repertoire of dinners for some time, I felt it was time to try something different. I spotted a recipe for spicy mutton pie and wildly adapted it to suit my purposes, so I am very pleased to claim this as my very own recipe. It was utterly delicious – just sweet enough, but with a hefty kick. It could definitely be cooked with less lamb and with only a pie top, making it healthier and more economical. Do give it a whirl!

Ingredients (serves 4)

  • 1 tbsp sunflower oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp fennel seeds (crushed)
  • 1/2 tsp cayenne pepper
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 4 cloves garlic, chopped
  • 500g lamb, diced
  • 1 can chopped tomatoes
  • 200 ml vegetable stock
  • 2 medium potatoes, peeld and diced
  • salt
  • 500g ready-to-roll puff pastry (yeah, baby)

How to make it

Heat the oil in a pan and sweat the onion and carrots for 10 minutes or so until they are soft but not browned. Adding a little salt here will stop the onions browning. Add all the spices, the garlic and the diced lamb meat and stir till it coats and the lamb starts to colour. Add the tomatoes and stock. Cover and simmer for an hour. After one hour, add the diced potatoes, remove the lid and turn the heat up a notch – this will help cook the potatoes and thicken the sauce. Cook for a further 30 minutes.

Cut your puff pastry so you have two thirds to roll for the base and a third to roll for the lid. Line your pie dish (mine is a 23 cm one) and then add the filling. Place the lid and cook your pie according to the pastry guidelines – usually 25-30 minutes at 210 Celsius (you can see I burnt mine ever so slightly…)

Let it cool a bit and it will be ready to serve.

Spicy Lamb Pie Recipe

TLM is in the middle of preparing for job interviews, so we ate in the midst of some serious swotting!

I reckon this pie, if fennel substituted for carrots and fish for lamb, would work wonderfully as a dish to serve to my pescetarian friends. I’d have to cook the sauce first and then add the fish just before baking – what do you think?

4 responses to “Spicy Lamb Pie

  1. TashB March 17, 2011 at 5:00 pm

    It was AMAZING – definitely a warm, curl-up-by-the-fire cosy winter dish! Thanks for an incredible recipe!
    Have REALLY gotten into fish recently, especially chinese steamed fish with soy, ginger and corriander. Do you have any great fish recipes?

  2. TashB March 13, 2011 at 8:25 pm

    Boyfriend and I are cooking this RIGHT now. The smell of lamb cooking is increasing the secretion of gastric acid in my stomach, but all good things come to those who wait so I shall persevere 🙂 Will let you know how it tastes! Thanks for sharing.

  3. WineGifts4U February 4, 2011 at 3:37 pm

    All of the food photos you have on here look delicious! Have you tried this pie with wine? If not, I think a spicy red wine, such as an Australian Shiraz would be perfect.

  4. Catherine January 30, 2011 at 10:05 am

    I’m glad I’m not the only one who tends to cook same things over and over. This pie looks lovely, particularly like the idea of substituting meat for fish.

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