This Lamb, Mint and Pomegranate Pie is exactly the winter warmer I like this time of year. I am totally seasonal when it comes to dinner time, and a pie is the hearty kind of meal you want when it’s cold outside and you need something to warm ya cockles! (see this recipe for one of my all time favourites)
The recipe is inspired by a Lamb Persian Pie recipe I spotted on the internet a while ago. As with most recipes, I have tweaked it a little to suit my tastes. And if I’m totally honest I still think this recipe is pretty mild. I would happily double the garlic and the spices next time I make this.
If you want a pie that is easy (ish) on the pastry this is the one for you. That is, this is one of those pies where the pastry is just the topping. Now, I know some pie purists will argue it’s not a real pie… but, it’s good enough for me.
This lamb pie has sweet flavour to balance out the meatiness of the lamb. The pomegranate molasses are awesome. I bought a bottle for the store cupboard and it tastes amazing on salads or just a drizzle on a stew.
I also used lamb neck which is often an overlooked cut of meat in the supermarket, but full of flavour and so worth it. Try it!
With the filo pastry, try to take it out of the fridge about 15-20 minutes before you use it. And try not to scrunch it too tight of the pastry won’t cook as crisp.
This recipe is super simple to make it, you’ll love it!
You simply fry up the onions, garlic and lamb in a large casserole pan (I used this one). Add the spice, tomatoes and stock. Allow it to all cook down for half an hour or so. Then you transfer the stew to a pie dish (like this one), scrunch some filo pastry on top, and pop it in the over for 15 minutes. Easy!
My husband and I love this as an easy mid-week dinner. It feels a little luxurious with very little effort.
We eat our Lamb, Mint and Pomegranate Pie with some sweet potato mash and fresh green beans. My mouth’s watering just thinking about it. Oh, I love a good food memory.
Lamb, Mint and Pomegranate Pie (serves 4)
- 5tsp olive oil
- 1 red onion, roughly diced
- 5 cloves garlic, finely chopped
- 500g lamb neck roughly diced
- 2tsp ground cumin
- 2 tsp ground coriander
- 400g chopped tomatoes
- 2 tbsp pomegranate molasses
- 200ml lamb stock
- 1 cinnamon stick
- 40g fresh mint leaves, finely chopped
- Salt and pepper, for seasoning
- 3 sheets of filo pastry (or at least enough to cover the pie dish) (shop bought is fine)
- 2tsp sesame seeds
- In large casserole pot heat 2tsp of olive oil over a medium heat. When hot fry the onions until soft and starting to turn golden.
- Add the garlic and fry for a further 2 minutes. Stir regularly.
- Push the onions to one side of the pot, add another 2tsp of olive oil and fry the lamb until brown all over. Combine the lamb and onion/garlic mixture.
- Add the ground cumin and ground coriander to the pan and stir through for another minute.
- Add the chopped tomatoes, lamb stock, pomegranate molasses and cinnamon stick to the pot. Bring the mixture to the boil, then reduce the heat to low and allow the mixture to cook for a further 30 minutes. Be sure to stir regularly. After 20 minutes add about half of the mint to the pan.
- Meanwhile, preheat the oven to 180C (fan) and take your filo pastry out of the fridge.
- When the lamb is tender and the liquid as reduced, turn off the hob. Remove the cinnamon stick and season the mixture with salt and pepper. Taste for seasoning and adjust to suit.
- Pour the lamb mixture into a pie dish (I used this enamelware one).
- Scrunch the filo pastry sheets and place on top of the pie mixture.
- Drizzle the pastry with olive oil and sprinkle with sesame seeds.
- Bake the pie in the oven for about 10-15 minutes, or until the pastry is golden and crispy.
- Serve immediately.
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