Lamb Pot Pie

Method

• 1)

  Make one batch of Gluten Free Pastry Dough. Refrigerate while you get onto making the filling.

• 2)

  Add the oil to a large fry pan and place leeks in the frying pan. Sauté for about 3 minutes or lightly browned.

• 3)

  Next, add minced garlic and fry for another minute.

• 4)

  Add your lamb mince, breaking it up while it’s frying, and fry for about 3 minutes.

• 5)

  Next add your spices – smoked paprika, turmeric, oregano, thyme, pepper and salt to taste. Incorporate your spices well into the lamb, stirring while the water evaporates off the meat and it begins to brown. Let it sauté for about 2 minutes.

• 6)

  Add your spinach and stir through.

• 7)

  Gently add your silverbeet to the lamb, stirring through and allowing the heat and steam to soften the greens, for about 5 minutes.

• 8)

  Finally add your pine nuts and mix well.

• 9)

  Take your lamb mixture off the heat and allow to cool to room temperature.

• 10)

  When cooled, add your lamb mix to a large pie dish and smooth out.

• 11)

  Preheat your oven to 180 degrees celsius.

• 12)

  Roll out your pastry dough between two sheets of baking paper to a round shape about 1/2 cm maximum thickness. Place pastry  gently onto your pie and crinkle or ‘squish’ the edges to fit into the pie dish. For better directions, you can check out how we do this in our video.

• 13)

  Bake in the middle of the oven for 20 minutes or until the pastry is brown and crispy.

• 14)

  Let it cool for 5 minutes before cutting and serving with your favourite salad side!