Spicy Lamb Pie
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
- 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.
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?