«

»

Lamb Pie with Feta Mash

Lamb Pie with Feta Mash
I love a boozy pot pie! I had mine with beef, as lamb is my mortal enemy, and it tasted wonderful. The only tip I have is not to buy pre-crumbled feta, as like all cheeses that are pre-grated/shredded they tend to loose a lot of taste.
Servings
4 people
Servings
4 people
Lamb Pie with Feta Mash
I love a boozy pot pie! I had mine with beef, as lamb is my mortal enemy, and it tasted wonderful. The only tip I have is not to buy pre-crumbled feta, as like all cheeses that are pre-grated/shredded they tend to loose a lot of taste.
Servings
4 people
Servings
4 people
Ingredients
Feta Mash
Servings: people
Instructions
  1. Pre-heat oven to 180c, lightly coat lamb with flour,heat oil in a casserole dish and brown lamb in two batches, return all the lamb to the casserole dish, add onion cook for two minutes. Add garlic,carrot,rosemary,thyme, lemon zest and cracked pepper, stir to combine then add wine, stock and bay leaves,Stir. Put casserole dish in oven and cook for 1/12 hours or until lamb is tender, if you need to add water only add a little as you need a gravy style consistency, add baby peas last ten minutes of cooking. Cool.
Feta Mash
  1. Put garilc clove in oven ( unpeeled) roast for 10 minutes or untill soft, boil potatoes in a large saucepan until tender. Drain potatoes and mash, add peeled garlic,milk and butter mash again. Stir through feta,herbs and season with salt and pepper, set aside. You need a medium consistency of the potato not too dry not too creamy.
  2. To serve, spoon lamb into individual ramekin dishes top with feta mash and heat in a oven at 180c until potato is golden.
Share this Recipe