Greek Lamb and Feta Pie

Greek Lamb and Feta Pie

A Slimming World recipe from the magazine of Jan/Feb 2016




Serves 4 (large servings)

6 lamb leg steaks, fat removed and roughly chopped
low calorie cooking spray
2 large onions, chopped
4 garlic cloves, finely chopped
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp dried mint
½ tsp dried red chilli flakes (optional)
400g can chopped tomatoes
4 tbsp tomato puree
600ml lamb or beef stock
salt and freshly ground black pepper
200g spinach
180g feta cheese, crumbled
25g fresh oregano, chopped (or 1tsp dried)
finely grated zest of 1 unwaxed lemon

Topping
700g floury potatoes, peeled and coarsely grated (I left the peel on)
1 egg, lightly beaten

Put the lamb in a food processor and pulse until roughly minced.  Spray a large, deep frying pan with cooking spray and place over a high heat.  Add the mince, stirring to break it up and fry for 15 minutes or until browned.

Reduce the heat to medium and add the onions.  Cook for 10 minutes or until they are starting to soften and turn translucent.  Add half the garlic, the allspice, cinnamon, cumin, dried mint and chilli flakes.  Fry for 1 minute.

Add the tomatoes, tomato puree and stock and season.  Bring to the boil, reduce the heat to low and simmer for 1 hour, uncovered until the sauce is thick, stirring occasionally.  Stir in the spinach to wilt then transfer to a large pie dish and set aside. (You could make this up to this point the day before and chill if you wanted)

Meanwhile make the topping.  Boil the grated potatoes for 2-3 minutes.  Drain thoroughly then leave to cool.  Season and stir in the beaten egg to coat.

Preheat the oven to Gas 6/200ºC.

Mix the feta, oregano, remaining garlic and lemon zest and sprinkle over the lamb.  Top with the potato mixture and lightly spray with cooking spray. Add a twist of black pepper.

Bake for 25-30 minutes, uncovered until the topping is golden.

For Slimming World this is free, but add 6 syns if not using the cheese as a Healthy extra