Spiced lamb and sweet potato pie

Enjoyable Spiced lamb and sweet potato pie Recipe

All you need to make this lamb and potato pie is a little pastry, a tasty filling and a hot oven. No pie dish required!
Spiced lamb and sweet potato pie
Prep Time : 0:50 | Cook Time : 0:30 | Total Time : 1:20 | Serving : 4 person.


  • 1 1/2 cups plain flour

  • 125g butter, chilled, chopped

  • 2 tablespoons chilled water

  • 1 small zucchini, grated

  • 150g sweet potato, peeled, grated

  • 1/2 cup fresh coriander leaves, chopped

  • 1 small brown onion, finely chopped

  • 1 teaspoon paprika

  • 1 teaspoon allspice

  • 300g lean lamb mince

  • 1 egg, lightly beaten

  • 2 teaspoons dukkah (see note)

  • Plain yoghurt, to serve

  • Fresh coriander, to serve

  • Lemon wedges, to serve


  • Step 1

    Preheat oven to 220°C/200°C fan-forced. Process flour and butter until mixture resembles breadcrumbs. Add chilled water. Process until mixture just comes together, adding extra water if needed. Turn dough onto a floured surface. Knead until smooth.

  • Step 2

    Place dough between 2 sheets of baking paper. Roll out dough to form a 30cm x 40cm rectangle. Place on a baking tray lined with baking paper. Cover. Refrigerate for 30 minutes.

  • Step 3

    Meanwhile, squeeze excess moisture from zucchini. Combine zucchini, sweet potato, coriander, onion, paprika, allspice and mince in a bowl. Season with salt and pepper. Spoon mixture, in a thin layer, over pastry, leaving a 6cm border. Fold pastry edge over filling. Brush pastry with egg. Sprinkle with dukkah. Bake for 30 minutes or until pastry is golden. Slice and serve with coriander, yoghurt and lemon wedges.

User Review
0 (0 votes)