Spring Lamb Pie

banner

Preparation info

  • Serves

    6–8

    • Difficulty

      Medium

Appears in

Marvellous Meals with Mince

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
  • 2 tsp garlic cloves, finely chopped
  • 2 tsp caraway seeds
  • 1 tsp ground cinnamon
  • sea salt and freshly ground black pepper
  • 500 g fresh beetroot, cooked, peeled and sliced into 0.5–1 cm rounds
  • 450–550 g potatoes, sliced into 0.5–1 cm rounds

    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 ovenproof gratinée dish and spread level. Arrange the beetroot slices so that the meat is covered.

    For the sauce, place the cornflour in a saucepan and mix to a smooth paste with 4 tablespoons of the milk. Gradually stir in the remaining milk and whisk in the soured cream until smooth. Bring to the boil while stirring constantly. Once it begins to bubble, continue stirring for 3 minutes then remove from the heat. Gradually stir in the lemon juice, then season to taste. Pour the thick sauce evenly over the beetroot slices. Preheat the oven to 190°C/Gas mark 5.

    Put the potato slices into a bowl and coat with the oil and a little salt. Place them higgledy-piggledy on top of the sauce. Bake the pie in the centre of the oven for 1–1¼ hours until browned and the potatoes feel soft when you insert a sharp knife or skewer. Serve immediately or keep warm in a low oven until needed.