• 6servings
  • 40minutes
  • 411calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsMagnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. For an 8" pie dish (6 slices):

  2. 250g lean lamb mince

  3. 100g carrot , chopped

  4. 1 parsnip , chopped

  5. 100g babycorn, chopped

  6. 2 tbsp red onion, chopped

  7. 1 large spring onion , chopped

  8. 1 tsp ginger

  9. 2 tsp cumin

  10. 4 tsp cinammon

  11. 1 tbsp olive oil

  12. 250g plain flour

  13. 125g cold butter , diced

  14. 1 1/2 tsp turmeric

  15. Some ice cold water

Instructions Jump to Ingredients ↑

  1. Mix the ginger, cumin, cinammon and oil with the lamb in a bowl and leave to marinade whilst you prepare the pastry.

  2. Sift the flour into a large bowl with the turmeric. Rub the butter to a breadcrumb mixture. Gradually add in ice water to knead into a dough. Wrap and chill for half an hour.

  3. Gently boil the carrot and parsnip for 10-15 minutes to soften. Drain.

  4. Fry the marinated lamb in a pan with the onion. Add the babycorn, followed by the spring onion, carrot and parsnip. Allow to cool if possible.

  5. Roll out 2/3 of the pastry onto a floured surface to line the bottom of your pie dish.

  6. Add the cooled filling, then roll out the remaining pastry to top your pie. Crimp the edges together with a fork and prick in the middle. Bake at 200 degrees for 25-30 minutes.


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