Velvet Magazine April 2017

Our
This month’s recipe courtesy of Waitrose
Leftover mashed potato makes a great alternative
topping to the sliced potatoes used in this pie
INGREDIENTS:
• 1-2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, finely chopped
• 500g pack essential Waitrose
Lamb Mince
• 3 Waitrose Classic Vine Tomatoes
• 1 Oxo Garden Vegetables
Stock Pot
• 1 tsp dried oregano or mint
• 1kg medium red potatoes, peeled
and halved lengthways
• 2 tsp cornflour
• 50g pitted dry black olives, halved
• 200g essential Waitrose Greek
Feta, crumbled
• Steamed greens, to serve
Greek-style Lamb Pie
1. Heat a splash of oil in a large saucepan and cook
the onion and garlic for 5 minutes until softened.
Add the lamb and cook for a further 4-5 minutes
until browned. Chop 1 of the tomatoes, stir into
the lamb and onion mixture and cook for 2 minutes
until pulpy. Add the stock pot, dried herbs and
400ml boiling water. Bring to the boil and simmer
for 20 minutes.
2. Meanwhile, preheat the oven to 220ºC, gas
mark 7. Place the potatoes in a large saucepan
and cover with boiling water. Simmer gently for 10
minutes then drain and slice.
Serves 6
Prep 10 mins
Cook 45-50 mins
3. Dissolve the cornflour in a little cold water and
stir into the lamb mixture. Simmer for 1-2 minutes,
then transfer to a large ovenproof dish. Stir in the
olives and ¾ of the feta. Thinly slice the remaining
tomatoes and lay on top of the mixture followed by
the sliced potatoes. Brush the top with a little oil
and scatter over the reserved feta. Bake for 15-20
minutes until golden brown. Serve with greens.