PIE
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A creamy and flavorful white fish and fennel filling topped with delicious mashed potato topping.
Serves 4
1 hour
Ingredients:-
20oz firm White Fish, cut into chunks
7oz smoked Cod, cut into chunks
3 cups Potatoes, chopped
1 Leek, cut into thin slices
1 Baby Fennel, cut into thin slices
1 clove Garlic, cut into slices
¼ cup Flour
12.5oz Evaporated Milk
½ cup Chicken Stock
¼ cup Tasty Cheese
1 tablespoon Dijon Mustard
1 tablespoon fresh Dill, chopped
1 teaspoon Lemon Rind, grated
Directions:-
Pre-heat the oven to 350 degrees.
Bring medium pot of water to the boil and add potatoes, cook for 12-15 minutes until potatoes are tender. Drain the pot of the cooking liquid and return pot to the heat.
Reduce the heat to low and pour in 1/3 cup milk.
Using a potato masher, smash the potatoes and then whisk potatoes with milk until smooth and creamy.
In a large skillet, heat up 1 tablespoon olive oil and cook leek and fennel for about 5 minutes.
Next, add garlic and cook for another 1 minute.
Sprinkle flour in, mixing well with the vegetables before adding mustard. Cook for 2 minutes.
Slowly pour in stock and cook for 2 minutes, stirring occasionally, to thicken the mixture.
Take the skillet off the heat and add fish, dill, grated lemon and the rest of the milk. Sprinkle 1 teaspoon of salt and 1 teaspoon pepper to season.
Pour mixture into a casserole dish.
Spoon and spread the mashed potatoes over the top and sprinkle cheese on the potatoes.
Pop into the oven to bake for 30 minutes.
Nutrition Information per Serving: Total calories 475g, protein 55g, total fat 11g, total carbohydrates 36.9g, cholesterol 138mg, sodium 440mg
LAMB PIE RECIPES
Lamb and Rosemary Pie
The perfect dinner on chilly winter nights! This hearty lamb and rosemary pie boosts vibrant flavors that you will fall in love with.
Serves 6
4 hours 15 minutes
Ingredients:-
4-5 sheets Puff Pastry
1½ pounds Lamb Shoulder, diced
1 Onion, finely chopped
2 sticks Celery, chopped
1 Red Bell Pepper, chopped
2 Orange Kumara, diced
4 cloves Garlic, roughly chopped
2 cup Spinach, chopped
2 cups Beef Stock
½ cup Tomato Paste
3 tablespoons fresh Rosemary, chopped
1 tablespoon Butter
Zest of 1 Lemon
1 tablespoon Lemon Juice
3 teaspoons Cornstarch + 2 tablespoons Water
Directions:-
Pre-heat the oven to 280 degrees.
Rub salt and pepper all over the lamb cubes to season.
Heat up 1 tablespoon olive oil in a large skillet over high heat. Add the lamb cubes and brown, working in batches. Transfer browned lamb cubes out into a casserole dish.
Bring the heat own to medium and heat up 1 tablespoon butter and about 2 teaspoons olive oil. Add onion, celery, bell pepper and kumara, cooking for about 8-10 minutes to soften the vegetables.
Add garlic and rosemary and cook for another minute or 2.
Pour in stock, tomato paste, lemon juice and zest, stirring to combine well.
Transfer mixture over the lamb cubes in the casserole dish and cover with 2 layers of foil before popping into the oven to bake for 3½ - 4 hours.
Before serving, stir in spinach and cornstarch mixture, and season with the necessary amount of salt and pepper.
Cut out puff pastry to fit into small pie dishes, press to layer the bottom of the pie dishes and divide and spoon the pie filling into each.
Using a pastry brush, generously brush egg wash over the top of the crust and bake for another 25-30 minutes.
Nutrition Information per Serving: Total calories 797g, protein 41.5g, total fat 46.9g, total carbohydrates 51.8g, cholesterol 107mg, sodium 628mg
Greek Lamb Pie
Delicious Mediterranean-style lamb pies with a delicious feta cheese topping.
Serves 6
2 hours 30 minutes
Ingredients:-
2 pounds Lamb Shoulder, cut into cubes
1 Red Onion, chopped
2 cloves garlic, roughly chopped
2½ cups Red Wine
1¼ cups Beef Stock
2 tablespoons Plain Flour
¼ cup Kalamata Olives
¼ cup fresh Oregano, roughly chopped
¼ cup fresh Mint, chopped
Zest of ½ Lemon
Juice of ½ Lemon
For the Topping:
2 pounds Potatoes, cut into cubes
1 cup Whole Milk, hot
2 tablespoon Butter, melted
¾ cup Feta, crumbled
Directions:-
Pre-heat the oven to 320 degrees.
Dredge the lamb cubes in the flour and season with salt and pepper.
Heat up 2 tablespoons of olive oil in an oven-safe dish or skillet and add lamb cubes to brown on all sides. Transfer browned lamb out onto a plate with a slotted spoon, set aside.
In the same skillet or dish, heat up another 2 tablespoons olive oil and cook red onion for 3-4 minutes.
Add garlic, olives and oregano and cook for another 1 minute, combining all ingredients together.
Pour in red wine and let mixture come to a boil, cooking for 3-4 minutes.
Bring the heat down and pour in beef stock, place browned lamb cubes back into the skillet as well. Season with additional salt and pepper.
Take the skillet off the heat and cover. Transfer to the oven to cook for 1½ - 2 hours. Let the mixture sit and cool at room temperature.
Next, prepare the topping by first bringing a medium pot of water to the boil and then adding the potatoes in the water with a pinch of salt. Cook for 15-20 minutes.
Drain the potatoes and smash with a potato masher until lump-free. Pour in hot milk and melted butter, stir to combine. Finally, add feta cheese and additional seasonings.
When the lamb filling has completely cooking in the oven, pour in lemon juice, zest and mint, give the mixture a good few stirs to combine all the flavors well.
Spoon filling into 6 small pie dishes and spread the feta topping over the top. Let pie cool before serving.
Nutrition Information per Serving: Total calories 614g, protein 50.7g, total fat 21.5g, total carbohydrates 35.7g, cholesterol 167mg, sodium 596mg
Slow Cooker Lamb Shank Pie
Lamb shanks cooked to tender perfection in a flaky crust that is simply divine!
Serves 4
7 hours 30 minutes
Ingredients:-
4 sheets Shortcrust Pastry
3 sheets Butter Puff Pastry
2 pounds (about 4 pieces) Lamb Shanks
2 Carrots, chopped
3 sticks Celery, chopped
2 Onions, chopped
4 cloves Garlic, chopped
1½ cups Beef Stock
1½ Red Wine
½ cup All-Purpose Flour
¼ cup Tomato Paste
2 Bay Leaves
1 teaspoon fresh Thyme Leaves
1 Egg, beaten lightly
Directions:-
Mix flour together with salt and pepper. Dredge lamb shanks in the flour mixture, shaking off any excess. Save the remaining flour.
In a large skillet, heat up 1 tablespoon of vegetable oil and brown the lamb on all sides. Transfer browned lamb into a slow cooker pot.
Heat up 2 tablespoons olive oil in the similar skillet and cook carrot, celery, onion and garlic for about 5 minutes.
Stir in tomato paste and cook for another 1 minute, making sure to coat vegetables well with the paste.
Pour wine i
n and let mixture come to a boil.
Whisk reserved flour with about ½ cup of broth. Pour flour mixture into the skillet together with the remaining stock and herbs.
Stir the mixture to combine all ingredients well before pouring into the slow cooker pot with the lamb. The mixture should completely cover the lamb shanks.
Cook for 6-8 hours on low, or 3-4 hours on high.
At the end of the cooking time, transfer lamb shanks and vegetables out onto a plate with a slotted spoon.
Fish out the bay leaves and transfer sauce into a saucepan. Heat on medium for about 15 minutes to thicken the sauce.
Shred the lamb, discarding any bones, and then place shredded lamb and vegetables into the sauce. Taste and season with salt and pepper. Let mixture cool at room temperature.
Pre-heat the oven to 320 degrees.
Cut pastry up into 8 equal pieces and roll out to circles that will fit into individual pie dishes.
Place pastry into the pie dishes, trimming the edges leaving a slight overhang.
Fill the pie crusts with dried beans and bake for 15 minutes.
Bring the heat of the oven up to 350 degrees.
Divide and spoon the filling into the baked pie crusts.
Cut puff pastry into circles large enough to cover the pies and brush with a generous amount of egg wash.
Pop the pie into the oven to bake for 25 minutes.
Nutrition Information per Serving: Total calories 776g, protein 39.7g, total fat 38g, total carbohydrates 68g, cholesterol 123mg, sodium 503mg
Lamb and Pumpkin Pie
Savory and tender lamb cooked with sweet and tender pumpkin topped with delicious puff pastry.
Serves 6
2 hours 30 minutes
Ingredients:-
1 pound Lamb Shoulder, cut into cubes
2 sheets Butter Puff Pastry
½ Pumpkin, cut into cubes
1 Onion, chopped
10oz Sultanas
10oz Pine Nuts
1½ Lamb Stock
2 sprigs fresh Rosemary
1 teaspoon ground Cumin
Directions:-
Pre-heat the oven to 400 degrees.
Heat up 2 tablespoons olive oil in a large skillet and cook onions for about 6-8 minutes to let brown slightly.
Throw in lamb cubes and brown on all sides.
Stir in cumin and coat onions and lamb in the cumin before adding pumpkin, sultanas, pine nuts, stock, salt and pepper. Combine all ingredients together thoroughly.
Throw in the rosemary sprig, cover the skillet and let mixture simmer for 30 minutes.
Take skillet off the heat and spoon into 4 small pie dishes.
Cut the pastry into circles large enough to cover the pie dishes and place over the pie filling.
Brush generously with egg wash and pop into the oven to bake for 25 minutes.
Nutrition Information per Serving: Total calories 721g, protein 25.9g, total fat 52g, total carbohydrates 40.7g, cholesterol 51mg, sodium 344mg
Lamb and Minted Peas Pie
Whip up this classic lamb pie right in the comfort of your kitchen for a wonderfully comforting treat!
Serves 6
2 hours 30 minutes
Ingredients:-
3½ pounds Lamb Shoulder, cut into 2
2 sheets Shortcrust Pastry
1 Onion, cut into slices
2 sticks Celery, chopped
2 Leeks, cut into slices
6 cloves Garlic
4 cups Beef Stock
2 cups White Wine
2 tablespoons Cornstarch
Zest of 1 Lemon
1 tablespoon White Balsamic Vinegar
4 sprigs Rosemary
1 teaspoon dried Oregano
For the Minted Peas:
2 cup Peas
1 Red Chili, finely chopped
½ cup fresh Mint
Zest of 1 Lemon
Directions:-
Pre-heat the oven to 320 degrees.
Heat 1 tablespoon olive oil in a heavy saucepan and dredge lamb in flour and salt mixture. Brown lamb, working in batches, for about 4 minutes on each side. Transfer browned lamb out into a plate and set aside for now.
Heat up another 1 tablespoon olive oil and cook garlic, onion, celery, leek, rosemary and oregano for about 7-8 minutes.
Pour wine in and let mixture come to a simmer before pouring in stock.
Return browned lamb back into the skillet and cover. Let mixture come to a boil before taking it off the heat immediately and transferring into the pre-heated oven.
Cook for 3 hours.
Transfer lamb out onto a plate and set aside.
Place the saucepan over the stove and bring to a boil before bringing the heat down to simmer. Let mixture cook, stirring all the time, for about 20 minutes to let sauce thicken.
Mix cornstarch with 2 tablespoons cold water and pour this mixture into the sauce, cooking for another 5 minutes.
Fish out rosemary sprigs and discard.
When the lamb has cooled enough to handle, shred with 2 forks and place back into the saucepan together with vinegar and lemon rind. Sprinkle salt and pepper into the mixture.
Place 1 sheet of pastry into a pie plate, spoon filling in and cover with the rest of the pastry.
Trim any excess, pinching at the sides to seal and brush with a generous amount of egg wash.
Pop pie into the oven and bake for 30-35 minutes.
Nutrition Information per Serving: Total calories 682g, protein 62g, total fat 27g, total carbohydrates 33g, cholesterol 179mg, sodium 554mg
Lamb and Mango Chutney Pie
Tender lamb shanks mixed in delicious homemade mango chutney with a hint of spicy curry. An unlikely combination but with stunning results!
Serves 6
4 hours 10 minutes
Ingredients:-
3 sheets Puff Pastry, cut into 4 even squares
2 Lamb Shanks, trimmed
2 cups Red Wine
4 Bay Leaves
1 tablespoon Cloves
1 teaspoon Paprika
1 teaspoon ground Cumin
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Sea Salt
1 teaspoon Pepper
For the Chutney:
2 Mangoes, roughly chopped
2 Red Onions, finely chopped
2 tablespoons fresh Ginger, grated
½ cup Apple Cider Vinegar
½ cup Coconut Sugar
2 teaspoons Curry Powder
2 teaspoons ground Cloves
½ teaspoon Cinnamon
½ teaspoon Salt
Directions:-
Combine paprika, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub spice rub over the lamb shanks.
Heat 2 tablespoons olive oil in a large stock pot and place lamb shanks in.
Pour enough water to completely submerge the lamb and throw in bay leaves and cloves.
Pour red wine in and cover the pot. Let mixture come to a rolling boil.
Reduce the heat and let mixture simmer for 3 hours.
Transfer the cooked lamb shanks out onto a large bowl or plate and let cool for a few hours.
Pick the flesh out of the lamb shanks and throw away the bones.
While waiting for the lamb shanks to cool, prepare the mango chutney.
Combine all the ingredients for the chutney in a medium pan and bring to a boil. Once mixture is boiling, reduce the heat and let simmer for 30 minutes.
Take chutney off the heat and let cool at room temperature.
When ready to assemble the pies, have the oven pre-heated to 425 degrees.
Mix mango chutney and lamb together in a large bowl.
Lightly grease 6 individual pie dishes with cooking spray and place pastry into the dishes.
Fill the dishes with lamb filling and cover with another pastry square, pinching the edges to seal, trimming the sides.
Pop pies into the oven to b
ake for 15-20 minutes.
Nutrition Information per Serving: Total calories 805g, protein 43.6g, total fat 37.5g, total carbohydrates 38g, cholesterol 120mg, sodium 796mg
Spiced Lamb and Apricot Pie
Moroccan-inspired lamb and apricot pies packed with aromatic cinnamon and cumin flavors, paired with saccharine sweet apricots encased in flaky and savory filo packets. Delicious!
Serves 4
1 hour
Ingredients:-
6 sheets Filo Pastry
1 pound ground Lamb
¾ cup dried Apricots, diced
1 Onion, diced
½ cup Spinach
2 cloves Garlic, smashed
2 cups Lamb Stock
1 tablespoon Tomato Puree
2 tablespoons Butter, melted
2 tablespoons Water
2 teaspoons Cornstarch + 2 tablespoons cold water, mixed together
1¼ teaspoons ground Cumin
1¼ teaspoons Sumac
1 teaspoon Mustard Seeds
¼ teaspoon Cinnamon
Directions:-
Heat up 1 tablespoon olive oil in a large heavy skillet and brown the ground lamb, draining the skillet of any excess fat. Transfer browned ground lamb out into a plate.
Add onion and garlic into the same skillet, cook for 2 minutes before stirring in spices and cook for another 1 minute, stirring to coat onions in spices.
Pour tomato puree in and cook for another minute before returning the browned ground lamb into the skillet.
Pour stock into the skillet together with a pinch of salt and pepper. Let mixture simmer for 1½ hours.
At the end of 1½ hours, stir in apricots and cook mixture for another 20 minutes, season further with salt and pepper to taste.
Stir in cornstarch mixture and cook for another 3 minutes until the mixture has thickened. Take off the heat.