spiced lamb pie
Spiced Lamb Pie for #CelebrateTheNations
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Course: Main Course, Meat
Cuisine: British
Keyword: spiced lamb pie
Servings: 4
Author: Laura Scott
Ingredients
  • For the pastry:
  • 300 g plain flour
  • 150 g unsalted butter
  • 4-6 tbsp water
  • For the pie filling:
  • 1 tbsp olive oil
  • 500 g lamb mince
  • 2 onions finely diced
  • 2 cloves of garlic finely chopped
  • 1 inch piece of ginger peeled and grated
  • 2 tbsp curry powder of your choice
  • 2 tbsp Mrs Balls mango chutney
  • 1 tbsp plain flour
  • 200 ml lager
  • 2 tbsp toasted flaked almonds
  • For the spiced squash fries:
  • 2 medium butternut squash peeled, de-seeded and chopped into skinny fries
  • Olive oil
  • Smoked paprika
  • Chilli flakes
  • Oregano
  • Salt & pepper
  • 1 beaten egg for glazing the pie
Instructions
  1. For the pastry:
  2. Place the flour and butter in a food processor and blitz until fine breadcrumbs are formed
  3. Add the water and pulse until the mixture starts to form a dough then take it out and roll into a smooth ball. Cover with cling film and leave to chill in the fridge for 30 minutes
  4. For the pie filling:
  5. Heat the oil in a medium frying pan over a medium heat then add in the onions and cook until golden brown (10 mins approx.)
  6. Add in the garlic and ginger and cook for 2 more minutes
  7. Put the lamb mince in the pan, turn the heat to high and fry until the meat starts to brown
  8. Turn the heat back down to medium, add the flour and curry powder and cook for 2 minutes before adding the chutney - fry for 2 more minutes
  9. Pour in the lager, bring back to the boil then turn to a simmer and cook for 10 minutes before adding in the flaked almonds. Now turn off the heat.
  10. For the squash fries:
  11. Pre-heat the oven to 200 degrees
  12. Line a baking tray with parchment paper
  13. Coat the butternut squash with the oil, smoked paprika, chilli flakes, Oregano & seasoning then transfer to the baking tray and roast for 30 minutes or until the squash is turning brown on the edges
  14. For the pie:
  15. Turn the oven down to 180 degrees
  16. Place the cooked pie mix into a suitable pie dish
  17. Roll out the pastry (fairly thin), wet the rim of the pie dish. Cover with the pastry and crimp the edges
  18. Brush with beaten egg
  19. Cook for 30-40 minutes until golden brown
Recipe Notes

You could replace the shortcrust pastry with puff pastry. Feel free to use shop bought pastry if you prefer.