Samosa, Lamb Pie Recipe, Winter Recipes, Lamg and Vegeatble Pie, My Food Bag, Zoey Bingley-Pullin

If you’re a fan of Indian samosas, then you’re going to love Zoey Bingley-Pullin’s modern lamb and vegetable samosa pie spin-off. Packed full of nutrition, this recipe can also be altered to suit the littlies, by opting to leave out the spicy ingredients. Who said kids couldn’t enjoy nutritious food!?

RELATED: Tofu Stir-Fry With Almond Miso Sauce Recipe

Serves 4-5

Ingredients

Pie top

3 sweet potato, peeled and cut into

3-4cm cubes

1 tbsp olive oil

1 can brown lentils, drained and rinsed

Pie Filling

1 tbsp olive oil C

2 cloves garlic, minced

1 onion, finely chopped

2 teaspoons ground cumin (optional, adults)

1/2 tsp grated ginger

3 tsp bombay curry powder (optional, adults)

500g lamb mince

200g green beans, ends trimmed and cut into 1cm pieces

1 carrot, grated

1 can tomatoes

1 egg, whisked

Salad

1 sweet gem lettuce, broken into leaves

1 lebanese cucumber, diced

Salad dressing of your choice

Method

  1. Preheat oven to 220°C. Bring a large pot of salted water to the boil.
  2. Cook sweet potato in the pot of boiling water for 10-12 minutes, until very soft.
  3. Heat olive oil in a large fry-pan on medium-high heat. Add the garlic and onion and cook for 2 minutes, until softened. Add the cumin, ginger and Bombay curry powder and cook, stirring constantly for a further minute, until fragrant.
  4. Add the lamb mince and cook, stirring with a wooden spoon to break up the mince, for 5-6 minutes, until browned. Stir through the green beans, carrot and can of tomatoes and cook for 4-5 minutes, until the beans are tender. Allow to cool slightly, stir through the whisked egg.
  5. Drain the sweet potato and roughly mash with olive oil and lentils.
  6. Season to taste with salt and pepper.
  7. Pour lamb filling into an oven-proof pie or casserole dish and top with mashed sweet potato lentil mixture. Bake for 15-20 minutes until the pie is bubbly and sweet potato starts to colour.
  8. While the pie is cooking, toss the salad ingredients together.
  9. Spoon pie onto plates and serve salad on the side.

Recipe courtesy of My Food Bag