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Thursday, June 19, 2008

Lamb Pie with Sweet Corn Topping

  • A girlfriend of mine made this tasty pie for a luncheon we went to and when I sampled it, I decided it was definitely worth adding to my favourite recipes. It is one that the whole family will love, especially the kids. Great for the cold winter months when you want something easy to make and will go a long way.


    2 onions - chopped
    1 tablespoon good oil such as olive or peanut
    750g minced lamb
    1 teaspoon paprika powder
    2 teaspoons ground cumin
    1 cup chicken stock
    2 teaspoons plain flour
    1 tablespoon fresh oregano - chopped
    1 teaspoon sugar


    1 tablespoon oil
    1 red oinion - finely chopped
    1 clove garlic - crushed (can use bottled)
    420g cans sweet corn kernels - drained
    2 x 420g cans of creamed corn
    1 cup cream
    1/2 cup polenta
    1 tablespoon fresh basil - chopped
    sea salt and black pepper to taste

  • For Pie:
    Heat oil in a large pan or wok. Add onions and cook, stirring until transparent.
    Add mince and cook over a high heat until browned all over.
    Stir in paprika, cumin and flour and continue cooking for 1 minute.
    Stir in stock and let simmer, uncovered, stirring occasionally for a further 8 - 10 minutes. Stir in the oregano and turn pan off while making topping.
  • For Topping:
    Heat the oil in a large pan. Add red onion and garlic and cook until oinion is soft.
    Stir in creamed, corn kernels and cream and bring to a slow simmer.
    Gradually stir in polenta, stirring all the time and let simmer for 10 minutes or until liquid is absorbed and polenta is soft.
    Stir in basil and then season with salt and pepper.
    Spoon the mince mixture into an ovenproof dish (12 cup capacity) then spoon corn topping over this and sprinkle with the sugar.
    Cook in moderate 180C oven for about 20 minutes or until the top is a lovely golden brown.
    Stand for about 10 minutes before serving with either a tossed garden salad or some seasons vegetables. It looks great with broccoli, carrots and a couple of baby potatoes.