Spiced Lamb And Potato Pie Recipes

LAMB AND ROSEMARY POTATO PIE

Steps:

• Preheat oven to 180°C.
• Place potatoes into a saucepan of boiling salted water and cook for 20 minutes or until tender.
• Drain and return to the saucepan and add butter and milk and mash until smooth, set to one side.
• While potatoes are cooking heat oil in a saucepan over medium heat and add onions and garlic and cook for 5 minutes until softened.
• Add mince and carrot and cook until browned and then add tomato paste and rosemary and cook stirring for 2 minutes.
• Remove from heat and stir in flour and slowly add stock stirring after each addition until combined.
• Return to heat and cook for a further 5 minutes, stirring constantly until sauce has thickened.
• Spoon into a 2 litre (8 cup) capacity ovenproof dish.
• Top with mashed potato then sprinkle over cheese and bake for 15 minutes or until golden.

SPICED-LAMB PIE

Steps:

• Preheat oven to 450 degrees. In a large skillet, combine lamb, onion, tomato paste, cayenne, cumin, and cinnamon. Season with salt. Cook over medium, stirring occasionally, until meat is browned, about 10 minutes. Dust surface lightly with flour. Divide dough into 6 balls; roll into 10-by-5-inch ovals. Transfer to 2 rimmed baking sheets. Divide filling among ovals, leaving 1/2-inch borders. Fold edges over meat; pinch ends together. Let stand, draped with plastic, in a warm place until they double in size, about 30 minutes.
• Brush crust with olive oil. Bake until golden, about 18 minutes. Drizzle with more oil; top with red onion, mint, and pine nuts; serve.

SPICED LAMB PIE

Steps:

• Preheat oven to 350° F and butter a 13x9x2-inch baking dish.
• In a large non-stick skillet cook lamb or beef in 1 tablespoon oil over moderate heat, stirring occasionally, until no longer pink, about 10 minutes. Remove skillet from heat and drain meat in sieve set over a large bowl, reserving any juices. Add water and bread to juices and let stand 10 minutes. Chop onions and in a skillet cook in butter and remaining tablespoon oil over moderate heat, stirring until softened.
• In another large bowl combine meat, onion, and all remaining ingredients except bread mixture, lime leaves, eggs, and milk. Squeeze liquid from bread and break into small pieces, dropping into meat mixture. Toss together bread and meat and spread evenly in baking dish. Roll lime leaves into spikes and insert, evenly spaced, in several places into mixture. (Bobotie may be made up to this point one day ahead and chilled, covered. Bring bobotie to room temperature before proceeding.)
• Bake bobotie in middle of oven 30 minutes. In a small bowl whisk together eggs and milk until just combined and pour over bobotie. Bake bobotie until custard is set, about 5 minutes more.
• Cut bobotie into squares or wedges and serve with rice chutney.
• Available at Southeast Asian markets and by mail order from Adriana's Caravan, (800) 316-0820, or Uwajimaya, (800) 889-1928.