Spicy Lamb Pot Pie Recipe

Name: Spicy Lamb Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g ground lamb; 1 onion, peeled and diced; 2 garlic cloves, crushed; 2 medium eggplants, thinly sliced; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 red chili pepper, finely chopped; 1/4 cup tomato paste; 1 cup vegetable stock; 1 zucchini, grated; 1 (400 g) can chickpeas, drained and rinsed; 1/4 cup parmesan cheese, grated; 1 cup rolled oats; 1 tablespoon thyme leaves, chopped; 2 tablespoons olive oil; salt and pepper, to taste

Servings: persons

500 g ground lamb
1 onion, peeled and diced
2 garlic cloves, crushed
2 medium eggplants, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 red chili pepper, finely chopped
1/4 cup tomato paste
1 cup vegetable stock
1 zucchini, grated
1 (400 g) can chickpeas, drained and rinsed
1/4 cup parmesan cheese, grated
1 cup rolled oats
1 tablespoon thyme leaves, chopped
2 tablespoons olive oil
salt and pepper, to taste

1
Preheat the oven to 180 degrees Celsius.
2
Sear the lamb in a large pan with no added oil until brown. Place in a colander and drain off any fat. Return to pan and add the onion and garlic and cook for 6 minutes.
3
While the lamb is cooking, brush the eggplant with oil and grill for about 3 - 4 minutes each side. Add the herbs, spices, tomato paste and vegetable stock to the lamb mixture and simmer until most of the liquid has absorbed.
4
Add the zucchini and chickpeas and remove from the heat and season with salt and black pepper.
5
Spoon a layer of the lamb mixture into an oven proof dish, followed by a layer of eggplant. Make another two layers with the remaining lamb and eggplant.
6
Set aside while you make the topping.
7
Combine the oats, parmesan, thyme and oil in a food processor and process until well combined. Season and spoon the mixture over the top.
8
Place in the oven and cook for 30 - 35 minutes until the top is brown and crunchy.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 500 g ground lamb, 1 onion, peeled and diced, 2 garlic cloves, crushed, 2 medium eggplants, thinly sliced, and more.

Yes, Spicy Lamb Pot 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.

That's it — enjoy your meal!

Spicy Lamb Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions