Minced Lamb Pie


Dairy-Free
Eggs-Free
Nuts-Free
Soy-Free

Nutrients

NutrientGramsRDA
Carbs47.3g15.8%
of which Sugars6.6g7.4%
Fats23.4g36%
of which Saturates10.1g50.5%
Proteins23.7g51.5%
Fibers4.6g18.6%
* All data is per serving
Minced Lamb Pie Recipe Preview

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1h 15m

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515KCAL

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This single-serving minced lamb pie recipe is so easy to prepare and in no time you’ll have a rich and tasty dish to delight all your guests.

Crispy puff pastry wraps up a mouth-watering filling made with grated vegetables and lamb mince sautéed in fragrant Mediterranean herbs and spices.

Make sure you use light pastry dough and low-fat mince to avoid unnecessary fats and extra calories.

Thanks to the tomatoes, carrots, and courgettes, each of these pies provides almost 2 of your 5-a-day for fruit and vegetables. Also, they provide half of your recommended intake of proteins.

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Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold
Extra Virgin Olive Oil0.5 tbsp
Onion50 g
Garlic Clove1
Thyme0.5 tsp
Oregano0.5 tbsp
Rosemary0.5 tbsp
Chillies0.5 tsp
Lamb Mince (12% Fat)250 g
Carrots85 g
Courgettes200 g
Black Kalamata Olives (Pitted)15 g
Red Wine100 mL
Tomato Sauce200 g
Salt to taste
Potato Starch8 g
Lemon Zest1 tsp
Low Fat Puff Pastry300 g

step 1

In a large skillet, heat the extra virgin olive oil. Sizzle finely chopped onions with garlic, thyme, oregano, rosemary, and chillies until fragrant.

You can crush the garlic with a handy garlic crusher to keep its flavour and avoid nasty surprises from leftover big garlic chunks!

Next, add the lamb mince, grated carrots and courgettes, chopped black olives, and red wine. Give all a good stir and cook for 15 minutes until the wine has evaporated.

Step 1 Image 1

step 2

Next, add the tomato sauce and cook for further 20 minutes. If the mixture becomes too dry, add some water.

Season with salt according to taste and sprinkle with lemon zest.

Then, add the potato starch mixed with cold water and stir well. The pie filling should be creamy and dense.

Step 2 Image 1

step 3

Line single-serving ramekins with the puff pastry, saving a third of it for the pie lids.

You can use a dough wheel cutter to portion the pastry sheet and a cookie cutter to cut out the pie covers.

Then, fill the cases with the cooked minced lamb and fold in the pastry dough.

Finally, cover each pie with a pastry lid and seal the edges by pressing them with the tines of a fork.

Step 3 Image 1

step 4

Bake the minced lamb pies for 30-35 minutes at 200°C (390°F) for conventional ovens or at 180°C (355°F) for fan ovens.

Once the pies have a crispy golden crust, remove them from the oven and allow to cool down for a few minutes before serving.

Enjoy with a green side salad!

Step 4 Image 1

Foodacious Tips

  • To make a vegan version of these delicious mini pies, just replace minced lamb with green lentils.

  • Store the lamb pie in an airtight container for up to 2 days.

  • These pies are great both warm and cold. In fact, they're perfect to bring over for a pic-nic!