Skip to the beginning of the images gallery

Sardinian lamb pie

Name: Sardinian lamb pie
Cook time: 30 min
Yield: 2
Cuisine: Mediterranean

with garlic and feta mash

Ready in around 30 mins

RECIPE FACT:

Lamb is a staple in the Sardinian diet and culture with sheep herding dating back to pre-historic times on the island.

Nutritional Info:

Energy: 2,254kJ (539kcal)
Protein: 34g
Carbohydate: 48g
Sugars: 21g
Fat, total:22g
Saturated:8g
Sodium:969mg
Contains:Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE MASH:
Roughly chop the parsley leaves, discarding the stalks and set aside. Place the steamed potato and kumara into a small pot and pour in the creamy garlic sauce. Season with salt and bring to the boil over a high heat. Once boiling, cover with a lid and reduce the heat to low. Cook for 4-5 mins, checking regularly to ensure the sauce isn’t burning. Mash with a potato masher, mix through half the parsley then cover with a lid to keep warm and set aside, the mash will thicken as it cools.
2. TO PREPARE THE LAMB:
Spray a non-stick frying pan with oil and place over a high heat. Once hot, add the lamb mince then season with salt and pepper and cook for 5-6 mins, stirring regularly using a spoon to break up any clumps. Pour in the tomato and fennel sugo and peas then cook for 1-2 mins.
3. TO FINISH THE PIE:
Spray a small baking dish or loaf tin with oil. Pour the lamb mixture into the dish then spread the potato and kumara mash evenly over the top. Crumble over the feta and then top with the panko breadcrumbs. Bake in the oven for 12-15 mins until the crumb is golden.
4. TO PREPARE THE SALAD:
Place the baby leaves into a salad bowl. Just before serving, pour in the pomegranate dressing, season with salt and pepper then toss to combine.
TO SERVE:
Allow the Sardinian lamb pie to sit for a few mins before serving then spoon onto plates and sprinkle over the remaining parsley. Serve with pomegranate dressed baby leaves on the side.