Spiced lamb (hogget) and potato pie

Main courses

  • Serves: 6
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes
Spiced lamb and potato pie © Professional Images

Spiced lamb and potato pie


400g shortcrust pastry
300g potatoes
500g minced lamb (hogget)
300g onions – finely chopped
100ml chicken stock
4 garlic cloves – peeled and chopped
3tbs rape seed oil
Large pinch each of ground cinnamon, allspice and nutmeg
Beaten egg for glazing
Salt and black pepper


  1. Pre-heat the oven to 180c/350f/G4.
  2. Boil the potatoes in salted water, drain, mash and leave to cool.
  3. Brown the lamb, onions and garlic in the oil.
  4. Add the spices and stock, mix well and remove from the heat.
  5. Stir in the mashed potatoes, adjust the seasoning and set aside to cool.
  6. Line a 23cm flan case with pastry and fill with the lamb mixture.  Brush the edges with beaten egg.
  7. Roll out the remaining pastry for the lid, cover the pie and crimp the edges together to make a tight seal.
  8. Brush the top with beaten egg and prick the top all over with a fork.
  9. Bake for 30 minutes until crisp and golden.

Serve in wedges, hot or cold, with potato salad and dressed salad leaves.