Lamb pie Greek style
This is a Mediterranean version of our own classic Shepherds pie which tastes excellent. A one pot stop it ouses a contrast of flavours. Just using black olives and the caramelised feta cheese for the topping (so moorish), pays dividends and turns this winter warmer into an Al fresco delight, on a warm summer evening. Easy to prepare with everything ready in under an hour, this is guaranteed to put a smile on the faces of friends & family when it comes sliding out of the oven.
Servings: people
Ingredients
- 1 whole Onion skinned & diced (£0.13)
- 3 cloves garlic peeled & diced (£0.09)
- 500 grams Lamb mince (£3.50)
- 300 grams Vine tomatoes 2 tomatoes sliced (£0.72)
- 250 ml Vegetable stock
- 5 grams Oregano teaspoon (£0.04)
- 5 grams Fresh Mint Teaspoon (£0.12)
- 500 grams Potatoes peeled & diced (£0.35)
- 10 grams Corn flour 2 teaspoons (£0.02)
- 50 grams Black olives (£0.21)
- 100 grams feta cheese (£0.60)
- 13 ml olive oil tablespoon (£0.07)
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Prep Time: 10 minutes
Cook Time: 40 minutes
- Heat the olive oil in a saucepan and fry the onions and garlic for a couple of minutes.
- Add minced lamb on Friday for a further 3 or 4 minutes until it's nicely browned.
- Dice one of the tomatoes and marry into the lamb mix. Add the stock cube and 250ml of water and fresh herbs. Bring to the boil and then reduce the heat and simmer for about 20-minutes.
- Simmer sliced and peeled potatoes the 10 minutes in a saucepan of water. Then remove from heat.
- Introduce the corn flour in a little water to the lamb mix. Simmer for a couple of minutes until the sauce starts to thicken and then transfer to a casserole dish.
- Stir in the Olives and 60% of the feta cheese. Slice remaining tomato and layover the lamb mix followed by the sliced potatoes. Sprinkle over the remaining feta and black pepper and cook at 175 degrees for 30 minutes or until browned.
- Allow to stand for 5 minutes before serving.
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