mediterranean lamb pie

Mediterranean Lamb Pie is richly flavoured with olives, chorizo, oregano and red pesto. Serve nestled in crisp golden pastry or under creamy mash. Either way, this pie is delicious.

Mediterranean Lamb Pie

500 g/ 17 1/2 oz Lean minced (ground) lamb (mine was <10% fat)

75 g/ 3 oz Cooking chorizo

Shallots

Celery

Leek (medium)

clove

Red pepper (medium)

Green Olives (de-stoned)

tsp Dried oregano

200 g/ 7 oz Tinned tomatoes (chopped)

tbsp Red pesto

Salt & pepper -

350 g/ 12 ounces Plain (all purpose) flour

Butter

Salt

Water

kg/ 2 lb 3 oz Potatoes (suitable for mashing)

g/ 1 ounces Butter

Milk

Salt & Pepper -

tbsp Breadcrumbs

Finely chop the shallot, celery and leek and fry in 2 tbsp oil until beginning to soften. Mince the garlic, add to the pan and cook for a further 2 minutes. Remove the vegetables from the pan

Add the lamb to the hot pan and cook, stirring frequently, until browned.&nbsp;

Dice the chorizo, add to the lamb and cook for 3 minutes. Drain off any excess fat from the pan

Return the vegetables to the pan, along with the red pepper (chopped small), the green olives (quartered) and the oregano, cook for 5 minutes

Pour in the tomatoes and let everything bubble away for 10-15 minutes until most of the liquid has evaporated

Stir the red pesto through the mixture, season to taste and set aside to cool completely (spoon off any pools of oil as they form (or use a piece of kitchen towel to absorb it)

For the Mediterranean Lamb

Put the flour and salt into a large mixing bowl and stir briefly

Cube the butter and add to the bowl. Rub the butter into the flour, using the tips of your fingers, until the mixture looks like fine breadcrumbs and all large chunks of butter have been broken down

Add half the water and stir with a blunt knife, until the dough just comes together - add more water, little by little, as necessary. Aim for a soft, but not sticky dough

Tip onto a lightly floured work surface, knead very briefly, form into a ball, wrap in clingfilm and chill for 30 minutes

For the Shortcrust Pastry

Preheat (fan) oven to 180C/ 350F/ GM4&nbsp;

When the meat is completely cool, take the pastry out of the fridge and chop in half (with one 'half' being slightly larger than the other 'half')

Roll the pastry out on a floured work surface to 2-3mm thick and use to line the pie tin. Brush the edges with a little beaten egg

Pile the lamb filling into the pastry case

Roll out the remaining pastry and use to top the pie. Press the edge of the pastry to seal the pie and trim the excess pastry with a blunt knife. Use a sharp knife to make slash lines around the edge of the pie for decoration (see images) or, if you are feeling fancy, re-roll any off-cuts of pastry and use to decorate the pie (e.g. leaves, lettering etc...)

Brush the top of the pie with beaten egg, make a slit in the centre of the pie to allow steam to escape and bake for around 40 minutes until the pastry is crisp and golden

Assembling the Pastry Pie

Peel and boil the potatoes in salted water, then mash until smooth, adding the butter and sufficient milk to create a soft &amp; creamy consistency. Season to taste

Divide the lamb between 4 individual pie dishes and top with the potato (pipe it on for a neat finish). Alternatively, use a 20 cm circular pie dish.

Scatter a few breadcrumbs over the potato and bake for 30-40 minutes until golden

Assembling the Potato Pie

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Mediterranean Lamb Pie

Top 1 mediterranean lamb pie recipes from across the web

The most viewed mediterranean lamb pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mediterranean Lamb Pie

The most viewed mediterranean lamb pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine