LAMB & SPINACH SPANAKOPITA
Make this stunning spanakopita - 'spinach pie'. Traditionally made with filo pastry, feta and spinach, here we've added lamb, slow-cooked in stock
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Supper
Time 3h35m
Number Of Ingredients 19
Steps:
- Heat half the oil in a casserole pot over a medium-high heat and fry the lamb for 5-7 mins, or until deep brown all over. Cover with the stock, then add the cinnamon stick and bay leaf, and bring to a simmer. Cover and cook for 11/2 hrs, or until the lamb is tender and falling apart.
- Heat the remaining oil and the butter in a frying pan, then fry the onions with a large pinch of salt for 15-20 mins, or until golden and sticky. Add the garlic and spices, and cook for 3 mins more. Remove the lamb from its stewing liquid (reserving the liquid), transfer to a chopping board and shred using two forks. Stir the shredded meat into the onion mixture, along with 50ml of the reserved liquid.
- Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture along with the feta, mint, pine nuts and egg. Season.
- Heat the oven to 200C/180C fan/gas 6, and brush a 22cm round springform cake tin with some of the melted butter. Layer four sheets of filo pastry across the tin, then brush with more melted butter. Spoon in the filling, and fold the overhanging pastry over the top. Scrunch up the remaining pastry sheets, put on top of the pie, and brush with the remaining melted butter. Sprinkle with the sesame seeds. Bake for 45-50 mins, or until golden and crisp. Will keep in the fridge for up to up to two days.
Nutrition Facts : Calories 784 calories, Fat 55 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium
BRAISED-LAMB SHANK SHEPHERD'S PIE WITH CREAMED SPINACH
Steps:
- Prepare lamb:
- Preheat oven to 450°F.
- Put lamb shanks in a large metal roasting pan, then rub with oil and season with salt and pepper. Arrange onion wedges around lamb. Roast lamb in middle of oven 40 minutes. Turn shanks over, scatter with herb sprigs, and roast 40 minutes more.
- Pour wine, broth, and water into roasting pan. Cover pan tightly with foil and braise lamb until tender, 45 minutes to 1 hour. Transfer shanks to a plate and remove and discard skins from onions. Pour cooking liquid (including onions) into a large glass measure (do not clean roasting pan).
- Prepare potatoes and boil carrots while lamb roasts:
- Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes.
- Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh. Force warm potatoes through ricer into a bowl. Stir in salt, milk, and pepper to taste.
- Cook carrots in boiling salted water until tender, about 10 minutes. Rinse under cold running water to stop cooking.
- Make gravy:
- Skim fat from cooking liquid (you'll have about 2 1/2 cups broth). Whisk together 1 cup broth and flour in a large bowl to make a thin paste, then whisk in remaining broth (including onions). Set roasting pan across 2 burners and pour broth mixture into pan. Boil over moderate heat, whisking, until thickened, about 5 minutes. Remove from heat and season with salt and pepper.
- Cut lamb meat from bones, then tear meat into bite-size pieces. Stir meat into gravy.
- Assemble and bake pie:
- Reduce oven to 350°F.
- Spoon lamb-shank mixture into a 12- by 3-inch oval gratin dish or a 2 1/2- to 3-quart shallow baking dish, spreading evenly. Scatter carrots over lamb, then top with creamed spinach, spreading evenly. Top spinach with mashed potatoes, spreading evenly to edges of dish to cover filling completely. Make swirl patterns on surface of potatoes with back of spoon, then drizzle with melted butter.
- Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake until top is golden and filling is bubbling, about 1 hour.
BRAISED-LAMB SHANK SHEPHERD'S PIE WITH CREAMED SPINACH
Our food editors agree that this is one of the best-tasting and most elegant shepherd's pies they've ever had. The recipe is not as complicated as it appears at first glance the different components all come together to make a complete meal in a single dish. The potatoes are stiffer than the average mash because they will be forming the crust for the pie.
Provided by Allrecipes Member
Time 5h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F.
- Prepare lamb: Put lamb shanks in a large metal roasting pan, then rub with oil and season with salt and pepper. Arrange onion wedges around lamb. Roast lamb in middle of oven 40 minutes. Turn shanks over, scatter with herb sprigs, and roast 40 minutes more.
- Pour wine, broth, and water into roasting pan. Cover pan tightly with foil and braise lamb until tender, 45 minutes to 1 hour. Transfer shanks to a plate and remove and discard skins from onions. Pour cooking liquid (including onions) into a large glass measure (do not clean roasting pan).
- Prepare potatoes and boil carrots while lamb roasts: Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes.
- Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh. Force warm potatoes through ricer into a bowl. Stir in salt, milk, and pepper to taste.
- Cook carrots in boiling salted water until tender, about 10 minutes. Rinse under cold running water to stop cooking.
- Make gravy: Skim fat from cooking liquid (you'll have about 2 1/2 cups broth). Whisk together 1 cup broth and flour in a large bowl to make a thin paste, then whisk in remaining broth (including onions). Set roasting pan across 2 burners and pour broth mixture into pan. Boil over moderate heat, whisking, until thickened, about 5 minutes. Remove from heat and season with salt and pepper.
- Cut lamb meat from bones, then tear meat into bite-size pieces. Stir meat into gravy.
- Reduce oven to 350 degrees F.
- Assemble and bake pie: Spoon lamb-shank mixture into a 12- by 3-inch oval gratin dish or a 2 1/2- to 3-quart shallow baking dish, spreading evenly. Scatter carrots over lamb, then top with creamed spinach, spreading evenly. Top spinach with mashed potatoes, spreading evenly to edges of dish to cover filling completely. Make swirl patterns on surface of potatoes with back of spoon, then drizzle with melted butter.
- Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake until top is golden and filling is bubbling, about 1 hour.
Nutrition Facts : Calories 738.2 calories, Carbohydrate 53.9 g, Cholesterol 176.9 mg, Fat 30.8 g, Fiber 7.7 g, Protein 56.3 g, SaturatedFat 12.2 g, Sodium 832.9 mg, Sugar 6.8 g
LAMB & SPINACH PIE - MICROWAVE
Make and share this Lamb & Spinach Pie - Microwave recipe from Food.com.
Provided by chia2160
Categories Lamb/Sheep
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix crust ingredients, press against bottom and sides of 9" pie pan.
- Combine lamb and spices, microwave on hi 4-5 minutes until no longer pink, drain, set aside.
- Layer spinach leaves into crust, top with tomato slices, top with meat mixture sprinkle with cheese and oil.
- Cover with wax paper and cook on high 6-8 minutes.
- Let it rest for 5 minutes, covered, before slicing.
Nutrition Facts : Calories 212.3, Fat 11.6, SaturatedFat 5, Cholesterol 33.2, Sodium 110.9, Carbohydrate 16.9, Fiber 1.7, Sugar 0.9, Protein 9.8
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