Lamb Pie & Broad Bean Mash

On the brief for my cooking demonstration at the BBC Good Food Show Dubai, I was told to make sure the ingredients were accessible and had a middle eastern theme. So what better than to put a twist to on a great British classic with the addition of those middle eastern flavours. 

Pie and mash but instead of beef, let's use lamb and add cinnamon that everyone knows as a great culinary match. I am using rough puff as the lid, a versatile pastry that works with these big flavours. And by adding toasted pine nuts just before rolling the pastry on adds a welcoming crunchy texture to the pie.

Paired with a broad bean mash being sweet works well with the lamb and is a great alternative to classic potato mash. Garden peas will work just as well too.

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MY LAMB PIE AND BROAD BEAN MASH

Serves 4

Ingredients

• 750g minced lamb
• 1 large onion finely chopped
• 4 cloves of garlic crushed
• 1 tbsp tomato puree 
• 1 tsp ground cumin
• 1 tsp ground allspice
• 1 tsp ground coriander
• 1 pinch ground nutmeg 
• 1 tsp cinnamon
• 2 tbsp olive oil
• 500ml chicken stock
• 30g toasted pine nuts
• salt and pepper

For the pastry:

• 200g plain flour
• 125g cold butter cubed
• pinch of salt
• 1 egg yolk
• dash of water
• egg yolk for brushing

For the Broad Bean mash:

• 1kg Podded Broad Beans
• 1 Medium Potato peeled, cooked and mashed
• 500ml milk
• 25ml extra virgin olive oil
• 50g grated Pparmesan
• a handful of mint leaves, chopped
• 50g feta
• zest of 1 lemon

 

Method

For the pastry:

Sift the flour and salt into a bowl and add the butter, gently mix, and add the egg yolk and a dash of water.  Combine to a dough making sure there are butter lumps throughout. Wrap in clingfilm and chill.

For the Lamb:

In a saucepan, heat the oil till smoking and fry off the lamb in batches until browned and golden all over. Transfer with a slotted spoon to a plate.

To the pan, add the onions and garlic, lower the heat and sweat off for 5 minutes. Then, return the lamb to the pan. Add the spices and cook off for a further 5 minutes. Add the tomato puree and chicken stock, place the lid on and cook for 2 hours.

Remove the lid, turn up the heat and reduce by a 1⁄3 to thicken.

Season with salt & pepper, add the pine nuts and allow to cool.

To assemble:

Pre-heat oven to 180C.

Fill four individual pie dishes with the lamb filling.

Brush the rims of the pie dishes with egg yolk. Separate the pastry into four and roll into circles/ovals 10mm thick making sure they overlap each pie dish, top with a circle of pastry, seal and crimp the edges and trim around the sides of your dish to neaten if needed.

Brush the top of the pastry with egg yolk. Bake for about 25­-30 minutes till the pastry is golden brown. Cool for 5­-10 minutes before serving.

For the mash:

First, remove the outer shell of the beans.

In a saucepan, bring the milk to a boil and add the beans, cook for 3-­4 minutes. With a slotted spoon, transfer the beans to a food processor and puree.

Add the potato, parmesan, salt and pepper, mint and a little of the milk to loosen and quickly blitz to combine. Transfer to a bowl and garnish with the crumbled feta and a drizzle of olive oil.