Vegetable And Lamb Open Pie

Vegetable And Lamb Open Pie
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Prep Time
40 min
Cook Time
40 min
Prep Time
40 min
Cook Time
40 min
For The Dough
  1. 100 g potatoes
  2. 1 egg
  3. 20 g butter
  4. 1/2 tsp salt
  5. 100 g plain flour
For The Filling
  1. 1 tbsp olive oil
  2. 2 onions, finely chopped
  3. 2 celery stalks, finely chopped
  4. 1/2 tsp fennel seeds
  5. 250 g lamb, finely chopped
  6. salt and pepper to taste
  7. 1 medium tomato, skinned and chopped
  8. 100 ml single cream
  9. 1 tbsp tomato paste
  10. 1 egg
  11. 2 tbsp grated cheddar
  1. Peel and dice the potatoes, Cook in salted water. Drain, mash and set aside to cool.
  2. Mix together mashed potatoes, egg, butter and salt.
  3. Stir in the flour and make a smooth dough.
  4. Layer a heatproof dish with the dough and chill for 20 minutes.
  5. Preheat the oven to 200C.
  6. Heat the oil in a saucepan. Add the onions and celery stalks. Fry until soft.
  7. Add the fennel seeds and lamb and cook for 10 minutes covered with a lid. Add water if required.
  8. Then take off the lid and fry until the lamb is just ready.
  9. Season with salt and pepper. Add chopped tomato. Fry for 2 minutes. Remove from the heat.
  10. Spoon lamb and vegetables over the dough.
  11. In a separate bowl, mix together cream, tomato paste, egg and 1/2 tsp salt.
  12. Pour over the lamb and vegetables.
  13. Bake for 30 minutes.
  14. Remove from the oven. Sprinkle over the cheese. Bake for another 7-10 minutes.
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