Author Topic: Greek lamb pie with cauli/feta topping  (Read 621 times)

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Offline Pattidevans

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Greek lamb pie with cauli/feta topping
« on: 25 March 2015, 08:37:02 PM »
Hi all

Another recipe I have adapted from a Delicious Magazine original recipe.  I have to say that hubby and I just LOVE this recipe!

Serves 6.  I'll work out the carb count and add this later!
  • 1kg lamb shoulder, cut into 2.5cm cubes
  • 2 heaped tbsp plain flour
  • 3 tbsp olive oil
  • 1 large red onion, chopped
  • 2 garlic cloves, roughly chopped
  • Large handful of fresh oregano, roughly chopped, or 2 tsp dried
  • 75g kalamata olives
  • 600ml red wine
  • 300ml beef stock
  • Grated zest and juice of ½ lemon
  • Large bunch of fresh mint, chopped
For the mash topping
  • 50g butter, melted
  • 180g feta, drained and crumbled
  • 1 medium to large cauliflower.
  • Preheat the oven to 160°C/fan 140°C/gas 3. Put the lamb cubes in a bowl and toss well in the flour. Season with ground black pepper and a good pinch of salt.
  • Heat 2 tbsp of the oil in a large lidded flameproof casserole over a medium heat. Fry the lamb pieces in batches until just golden all over. Remove the cooked lamb from the dish with a slotted spoon after each batch and set aside.
  • Heat the remaining oil, add the red onion, then cook for a few minutes. Add the garlic, oregano and olives, then toss together well. Increase the heat to high, add the red wine and bubble rapidly for 3-4 minutes. Reduce the heat, add the beef stock, return the lamb to the dish and season.
  • Cover the casserole and place in the oven for about 1½ hours until the lamb is tender and the sauce is rich and thickened. Set aside to cool while you prepare the topping.
  • Cut up the cauliflower into florets, place in the microwave with a couple of tbs water (or alternatively steam) until tender.  Allow to drain well (this is important for a drier mash).  Mash by hand or puree in a food processor with the butter.  Stir about 3/4 of the crumbled feta into the mash.
  • Stir the lemon zest and juice into the lamb filling along with the fresh mint. Spoon into your pie dish and spoon the feta mash on top. Sprinkle with the remaining feta.
  • Bake in the oven for approx 35 minutes until bubbling and golden on top.
I made this up into 3 x 2 portion pies and froze 2 of them.  It's truly gorgeous!
Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


© 2015 Patti Evans

Offline pms543

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Re: Greek lamb pie with cauli/feta topping
« Reply #1 on: 15 April 2015, 07:06:35 AM »
Umm Love lamb!! Not keen on olives so wonder what I could use instead?

Think I will try this this weekend....
Poppet x

I have Coeliac disease.

Diagnosed Type 2 16/08/2010

OCT 2013 2 X 500g Glucosaphage

Current slow release Metformin 2000g

Victoza 1.2 daily

36 Units Insultard

30mg Prednisalone

2 x 500mg Calcichew D3 Forte

30mg Amitriptyline


16/11/2010 1st HbA1c 8.5, HDL 1.1, LDL 2.7, Trigs 1.6 
17/02/2015 HbA1c 108mmol, HDL 1.5, LDL 4.3, Trigs 2.7 Total Chol 4.7

25/04/2017 HbA1c  84mmol,Chol 7.7

Offline Pattidevans

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Re: Greek lamb pie with cauli/feta topping
« Reply #2 on: 15 April 2015, 09:32:13 AM »
FWIW, I dislike olives but hubby does really like them, so I decided to do the recipe "as is".  In fact we both agreed that you can't taste them in the finished dish but they do lend a lovely richness to the stew.  I used ordinary pitted black olives.
Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


© 2015 Patti Evans

Offline pms543

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  • Posts: 710
Re: Greek lamb pie with cauli/feta topping
« Reply #3 on: 15 April 2015, 10:31:50 AM »
 :) ta x
Poppet x

I have Coeliac disease.

Diagnosed Type 2 16/08/2010

OCT 2013 2 X 500g Glucosaphage

Current slow release Metformin 2000g

Victoza 1.2 daily

36 Units Insultard

30mg Prednisalone

2 x 500mg Calcichew D3 Forte

30mg Amitriptyline


16/11/2010 1st HbA1c 8.5, HDL 1.1, LDL 2.7, Trigs 1.6 
17/02/2015 HbA1c 108mmol, HDL 1.5, LDL 4.3, Trigs 2.7 Total Chol 4.7

25/04/2017 HbA1c  84mmol,Chol 7.7