Spiced lamb pie with chickpea and potato mash
- December 2013
- Serves 8-10
- Takes 40 min to make, 4½ hours to cook
This warming lamb pie recipe is perfect for a lazy evening – just pop it in the oven and relax.
- 30.8g (14.2g saturated)
- 23.9g (6.4g sugars)
For 10 servings
Dot the top of the pie evenly with small pieces of butter. The chickpeas on the surface will dry out a little if not buttered well.
Make the pie to the end of step 5 up to 48 hours in advance and keep, covered, in the fridge until needed.
To make further ahead, freeze after step 5, wrapped in baking paper and foil, for up to 2 months. Unwrap and cook from frozen, dotting with butter and adding 15-20 minutes to the cooking time.
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