SPICY LAMB POT PIE
This is a healthy but hearty recipe adapted from thefoodcoach.com.au. Serve with some steamed greens.
Provided by peachy_pie
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 180 degrees Celsius.
- Sear the lamb in a large pan with no added oil until brown. Place in a colander and drain off any fat. Return to pan and add the onion and garlic and cook for 6 minutes.
- While the lamb is cooking, brush the eggplant with oil and grill for about 3 - 4 minutes each side. Add the herbs, spices, tomato paste and vegetable stock to the lamb mixture and simmer until most of the liquid has absorbed.
- Add the zucchini and chickpeas and remove from the heat and season with salt and black pepper.
- Spoon a layer of the lamb mixture into an oven proof dish, followed by a layer of eggplant. Make another two layers with the remaining lamb and eggplant.
- Set aside while you make the topping.
- Combine the oats, parmesan, thyme and oil in a food processor and process until well combined. Season and spoon the mixture over the top.
- Place in the oven and cook for 30 - 35 minutes until the top is brown and crunchy.
Nutrition Facts : Calories 745.3, Fat 41.1, SaturatedFat 15.3, Cholesterol 96.8, Sodium 612.2, Carbohydrate 61.8, Fiber 17.8, Sugar 11.4, Protein 36.1
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