Lamb Pie Recipe – Eats Now

Name: Lamb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs lean lamb shoulder (boned, cut into 1/2-inch cubes); 3 teaspoons butter; 14 lb butter, for brushing phyllo dough; 1 teaspoon salt; ½ teaspoon pepper (I use half white and half black pepper); ½ cup onion (minced); 1 cup diced potato (boiled until barely tender); ¾ cup feta cheese (crumbled or diced); ½ cup cooked rice (or extra 1/2 cup potato); ½ cup celery (chopped); ¼ cup parsley (minced); ¼ cup olive oil; ½ teaspoon crushed dried mint; ½ teaspoon ground cinnamon; 1 teaspoon cumin; 1 teaspoon quatre-epices (optional); salt & pepper; 12 sheets phyllo pastry or 6 sheets puff pastry

Servings: persons

1 12 lbs lean lamb shoulder (boned, cut into 1/2-inch cubes)
3 teaspoons butter
14 lb butter, for brushing phyllo dough
1 teaspoon salt
½ teaspoon pepper (I use half white and half black pepper)
½ cup onion (minced)
1 cup diced potato (boiled until barely tender)
¾ cup feta cheese (crumbled or diced)
½ cup cooked rice (or extra 1/2 cup potato)
½ cup celery (chopped)
¼ cup parsley (minced)
¼ cup olive oil
½ teaspoon crushed dried mint
½ teaspoon ground cinnamon
1 teaspoon cumin
1 teaspoon quatre-epices (optional)
salt & pepper
12 sheets phyllo pastry or 6 sheets puff pastry

1
Brown lamb cubes in 3 tablespoons butter; remove with slotted spoon and place in a mixing bowl; salt and pepper to taste.
2
In remaining fat, saute onions until clear.
3
Add to meat in mixing bowl.
4
Add to mixing bowl: potatoes, feta, rice, celery, parsley, olive oil, mint, cinammon, cumin (and quatre epices).
5
(I added some frozen peas, too.
6
Here's your chance to get rid of leftover veggies.
7
).
8
Preheat oven to 350 degrees.
9
Grease pan.
10
Spread half of puff pastry to cover the entire bottom and sides of pan.
11
(If using phyllo, use at least 6 sheets; butter every sheet and be sure the sheets overlap.)
12
Spread meat filling evenly.
13
Lay out other half of puff pastry and seal edges.
14
(If using phyllo, fold overhanging edges, then butter and arrange remaining sheets.)
15
Brush top with melted butter.
16
(If using phyllo, you can score the top with a sharp knife into the number of servings you want; don't cut all the way through.
17
).
18
Bake for 45 minutes or until golden.
19
Let stand 5 minutes.
20
Serve with salad.

11859

kcal

Calories

1317

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 12 lbs lean lamb shoulder (boned, cut into 1/2-inch cubes), 3 teaspoons butter, 14 lb butter, for brushing phyllo dough, 1 teaspoon salt, and more.

Yes, Lamb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lamb Pie

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