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Lamb pie, country-style
Lamb pie, country-style
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Impress a crowd with this flaky, country-style lamb pie for 12.
Ingredients:
  • 125g butter
  • 4 garlic cloves, peeled
  • 2kg diced lamb
  • 4 large brown onions, coarsely chopped
  • 1 bunch green shallots, trimmed, roughly chopped
  • 2 carrots, peeled, finely chopped
  • 150g (1 cup) frozen peas, thawed
  • 1 potato, peeled, finely chopped
  • 250g button mushrooms, sliced
  • 300ml dry red wine
  • 40.00 ml dried oregano
  • 20.00 ml gravy powder (Gravox brand)
  • Salt & freshly ground black pepper
  • 125g butter, melted, extra
  • 1 1/2 x 375g pkts (about 30 sheets) filo pastry (Pampas brand)
  • 160g (2 cups) coarsely grated gruyere cheese
  • 6 ripe tomatoes, sliced
  • Shredded cabbage, to serve
  • Radish, quartered, to serve
  • Celery leaves, to serve
Instructions:
  • Preheat your oven to 180°C.
  • In a large saucepan, melt the butter over low heat until it starts foaming. Add the garlic and fry it until it turns golden brown.
  • Cook one-quarter of the lamb in the pan until browned, stirring occasionally for 10 minutes. Remove and set aside. Repeat with the remaining lamb in 3 more batches.
  • Add the lamb back to the pan along with the onion and shallots, and cook for an additional 10 minutes, or until the onion has softened.
  • Add the carrots, peas, potato, and mushrooms to the pan and stir-fry for 10 minutes until vegetables are tender.
  • Pour in the vibrant red wine and aromatic oregano, then heat over medium-high until it reaches a gentle simmer. Let it gently simmer for 30 minutes or until the liquid reduces and the lamb becomes tender.
  • Sprinkle in the savory gravy powder and stir constantly until the sauce reaches a rich, thick consistency. Finally, season with a touch of salt and pepper to enhance the flavors.
  • Grease a 30 x 30cm baking dish generously with melted butter.
  • Place filo sheets on a clean work surface. Cover with a dry tea towel and then a damp tea towel to keep them moist. Layer one sheet of filo in the baking dish, extending it up the sides, brushing with melted butter. Repeat with 10 more sheets, brushing each with melted butter as you go.
  • Spread all the flavorful lamb mixture on top of the delicate pastry. Cover generously with the savory cheese and decorate with fresh tomato slices. Season perfectly with a sprinkle of salt and pepper.
  • Layer the remaining filo sheets, generously brushing each one with melted butter. Trim off any excess pastry hanging over the edges for a neat finish.
  • Bake in a hot oven for 30 minutes or until the filo turns a beautiful golden brown and becomes wonderfully flaky.
  • Cut the dish into 12 squares and pair with a simple salad of cabbage, radish, and celery leaves, optional.

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