Lamb Comforting

Slow-cooked lamb and feta pie with garlic and herb mash

Name: Lamb and feta pie with garlic and herb mash recipe
Yield: 8
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 1kg boneless lamb shoulder, cut into 5cm pieces; 2 tbs plain flour; 1 onion, finely chopped; 2 carrots, finely chopped; 2 celery sticks, finely chopped; 2 garlic cloves, crushed; 1/2 bunch oregano leaves, finely chopped; 1/4 cup (70g) tomato paste; 400g can cherry tomatoes; 1 cup (250ml) tomato passata; 1 cup (250ml) vegetable stock; 180g Greek feta, crumbled; 1.2kg sebago potatoes, peeled, roughly chopped; 50g unsalted butter; 2 tbs extra virgin olive oil; 3 garlic cloves, crushed; 1/4 cup oregano leaves, finely chopped

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Slow cooked lamb and feta pie with skordalia mash2240-1 — Slow cooked lamb and feta pie with skordalia mash

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by Helena Moursellas

May 10, 2022

Potatoes are the humble star in this slow-cooked lamb pie by Helena Moursellas.

1/3 cup (80ml) extra virgin olive oil
1kg boneless lamb shoulder, cut into 5cm pieces
2 tbs plain flour
1 onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
1/2 bunch oregano leaves, finely chopped
1/4 cup (70g) tomato paste
400g can cherry tomatoes
1 cup (250ml) tomato passata
1 cup (250ml) vegetable stock
180g Greek feta, crumbled

Garlic and herb mash

1.2kg sebago potatoes, peeled, roughly chopped
50g unsalted butter
2 tbs extra virgin olive oil
3 garlic cloves, crushed
1/4 cup oregano leaves, finely chopped

Method

1.

Heat 2 tbs oil in a deep cast-iron saucepan over medium-high heat. Season lamb with salt flakes and toss in flour. In batches, sear for 8-10 minutes until well caramelised. Remove from the pan and repeat with remaining lamb.
2.

Reduce heat to medium. Add the remaining oil, onion, carrot and celery to the pan and cook for 6-8 minutes until softened. Season, then add garlic and oregano and cook for a further 1-2 minutes. Add tomato paste, cherry tomatoes and passata. Return lamb to the pan and pour over the stock. Bring to a simmer, cover with a lid and cook for 2 hours 30 minutes or until meat is tender. Remove lid and cook for a further 30 minutes or until liquid is reduced.
3.

Preheat oven to 200°C.
4.

Meanwhile, for the garlic and herb mash, place potato in a large saucepan of salted water, bring to the boil ad cook for 15-20 minutes until tender. Drain and roughly mash. In a small saucepan over medium heat, heat the butter, oil, garlic and oregano for 4-5 minutes or until garlic is fragrant. Add to the potato mash and mix to combine.
5.

Stir feta through the lamb mixture, then gently scoop the potato mixture on top of the lamb and bake for 1 hour until potato is crispy. Serve.