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3 votes | 2348 views

For an 8" pie dish (6 slices)

Cook time:
Servings: 6


Cost per serving $1.07 view details


  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 125g
Recipe makes 6 servings
Calories 411  
Calories from Fat 227 55%
Total Fat 25.72g 32%
Saturated Fat 13.67g 55%
Trans Fat 0.0g  
Cholesterol 67mg 22%
Sodium 152mg 6%
Potassium 216mg 6%
Total Carbs 34.56g 9%
Dietary Fiber 1.9g 6%
Sugars 1.17g 1%
Protein 10.45g 17%



  • Healthy Mamma
    February 14, 2011
    Wonderful recipe! I'm adding this to my menu this week. Love lamb, so healthy!
    1 reply
    • Hungry Jenny
      February 14, 2011
      Thanks, yes, I like to use lamb mince rather than beef every now and again as it's a much more interesting flavour too.

      Hungry Jenny x

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