Lamb Pie

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 lbs lean lamb shoulder (boned, cut into 1/2-inch cubes)
• 3 teaspoons butter
• 1/4 lb butter, for brushing phyllo dough
• 1 teaspoon salt
• 1/2 teaspoon pepper (i use half and half black pepper)
• 1/2 cup onion (minced)
• 1 cup diced potato (boiled until barely tender)
• 3/4 cup feta cheese (crumbled or diced)
• 1/2 cup cooked rice (or extra 1/2 cup potato)
• 1/2 cup celery (chopped)
• 1/4 cup parsley (minced)
• 1/4 cup olive oil
• 1/2 teaspoon crushed dried mint
• 1/2 teaspoon ground cinnamon
• 1 teaspoon cumin
• 1 teaspoon quatre-epices (optional)
• salt & pepper
• 12 sheets phyllo pastry or 6 sheets puff pastry

Recipe

• 1 brown lamb cubes in 3 tablespoons butter; remove with slotted spoon and place in a mixing bowl; salt and pepper to taste.
• 2 in remaining fat, saute onions until clear. add to meat in mixing bowl.
• 3 add to mixing bowl: potatoes, feta, rice, celery, parsley, olive oil, mint, cinammon, cumin (and quatre epices). (i added some frozen peas, too. here's your chance to get rid of leftover veggies.).
• 4 preheat oven to 350 degrees.
• 5 grease pan.
• 6 spread half of puff pastry to cover the entire bottom and sides of pan. (if using phyllo, use at least 6 sheets; butter every sheet and be sure the sheets overlap.)
• 7 spread meat filling evenly.
• 8 lay out other half of puff pastry and seal edges. (if using phyllo, fold overhanging edges, then butter and arrange remaining sheets.)
• 9 brush top with melted butter. (if using phyllo, you can score the top with a sharp knife into the number of servings you want; don't cut all the way through.).
• 10 bake for 45 minutes or until golden.
• 11 let stand 5 minutes.
• 12 serve with salad.