Lamb Curry Pumpkin Pie

Lamb-curry-pumpkin-pie-web

So, you know that left over lamb from the roast the other week that we put aside in the freezer?  Time to pull it out and put it in this quick & easy pie.  I needed to make some pumpkin mash for the Chicken & Pumpkin Sausage Rolls I was making for the girls the next day so made extra for this pie but you could substitute it with sweet potato and it would be just as nourishing and delicious. A friend was telling me about a Sarah Wilson recipe in her I Quit Sugar Program and that is where the inspiration for this pie came from, she uses sweet potato for the topping.

I made this in a Thermomix but it’s still very quick and easy to make it on the cook top as well, both recipes below.

Click here for the Thermomix pumpkin puree recipe otherwise just boil or steam the pumpkin and mash with a 100mls milk.  1 whole butternut pumpkin made enough mash for 5 individual ramekin sized pies and for filling for sausage rolls.

Preparation time (not including the mash) is 15 minutes, cooking time 20 – 25.  The pumpkin should only take 15 minutes as well so if you don’t do it ahead it can be done at the same time as the prep for the rest of the pie.

Time Saving Tip: You can make the mash ahead of time and keep it in the fridge for a day or so or in the freezer for a couple of months.

Scroll down to the bottom for the Thermomix recipe

Ingredients

2 tsp coconut oil

1 brown onion, finely diced

2 celery stalks, finely diced

2 carrots, finely diced

1 tsp curry powder (if your children like curry then by all means add another teaspoon or two)

200g shredded slow cooked lamb (left over from a roast)

1 tsp vegetable stock concentrate & 1/2 C water or 1/2 C liquid stock of choice

3 C pumpkin puree

1 zucchini, finely sliced

1/2 head broccoli, florets cut into bite sized pieces

1 C frozen peas

Method

Preheat oven to 200 C.

Chop all veggies and then in a large pot heat the coconut oil and saute the onion, celery and carrots about 3 minutes or so until soft.  Add the curry powder and cook for another minute or so until fragrant.

Add the lamb and stock, bring to the boil and simmer for a couple of minutes.  Add the green veggies and cook for a further 2 – 3 minutes.

Spoon the mixture into a pie dish or 4 individual ramekins and cover with a generous layer of the mash

Bake for 20 – 25 minutes or until golden.

Enjoy!

Lamb Curry Pumpkin Pie - Thermomix

Ingredients

  • 2 tsp coconut oil
  • 1 brown onion, halved
  • 2 celery stalks, roughly chopped
  • 2 carrots, roughly chopped
  • 1 tsp curry powder (if you like a strong curry taste then feel free to add a couple more)
  • 200 g shredded roast lamb
  • 1 tsp vegetable stock concentrate & 100g (1/2 C) water or 100g (1/2 C) liquid stock
  • 3 C pumpkin puree
  • 1 large zucchini, thinly sliced
  • 1/2 head broccoli, cut into florets
  • 130 g frozen peas

Instructions

  1. Preheat oven to 200 C
  2. Chop onion, celery & carrot in bowl speed 5 / 5 seconds, scrape the sides.
  3. Add coconut oil and saute 3 minutes / Varoma / speed 1
  4. Add curry powder and cook for a further 1 minute / 100 C / speed 1
  5. Add lamb and stock and cook for 2 minutes / 100 C / speed 1
  6. Add the green veggies and cook for 2 minutes / 100 C / reverse / speed 1
  7. Spoon the mixture into a pie dish or 4 individual ramekins and spread generously with the pumpkin mash
  8. Bake in the oven for 20 - 25 minutes or until golden
http://www.boiledeggsandsoldiers.com/2014/06/lamb-curry-pumpkin-pie/

 

 

 

 

 

 

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