Spring Lamb Pie

Name: Spring Lamb Pie
Yield: Serves 6–8
Ingredients: 5 tbsp cornflour; 450–550 g potatoes, sliced into 0.5–1 cm rounds; 500 g fresh beetroot, cooked, peeled and sliced into 0.5–1 cm rounds; sea salt and freshly ground black pepper; 1 tsp ground cinnamon; 2 tbsp olive oil, plus extra for frying; 675 g lamb fillet or lean lamb mince; 2 tsp garlic cloves, finely chopped; 2 tsp caraway seeds; 300 ml milk; 300 ml soured cream; juice of 1 lemon

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

Perhaps the title of this dish should have been Russian Lamb Pie as it includes many of the characteristic flavours of Russian cuisine: beetroot, soured cream, caraway seeds and cinnamon. At any rate, although the flavours are very sophisticated it will still please both adults and young children alike.

Ingredients

2 tbsp olive oil, plus extra for frying
675 g lamb fillet or lean lamb mince

Main course
Gluten-free
Spring

Method

Heat some olive oil in a large frying pan over a high heat. Using a food processor, coarsely mince the lamb fillet. Add the meat to the pan, digging and stirring with a wooden spoon until the mince has separated and browned all over. Lower the heat and add in the garlic and spices. Continue stirring for another minute or two or until any liquid has evaporated. Season well. Turn into a large ove