Spring Lamb Pie

Preparation info
  • Serves


    • Difficulty


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.


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


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