UAE Pie and Mash |

Posted on

14 December 2015


Andy Bates

UAE Pie and Mash

UAE Pie and Mash


Serves 4
500g minced lamb
1 onion finely chopped
4 cloves of garlic crushed
1 onion, finely diced
1 tbsp tomato puree
1 tsp ground cumin
1 tsp ground allspice
1 tsp ground coriander
1 pinch ground nutmeg
1 tsp cinnamon
2 tbsp olive oil
500ml chicken stock
30g toasted pine nuts
salt and pepper
200g plain flour
125g cold butter cubed
pinch of salt
1 egg yolk
dash of water
egg yolk for brushing
<strong>Broad Bean mash</strong>
1.5kg Podded Broad Beans
1 Medium Potato peeled, cooked and mashed
500Ml milk
25Ml Extra Virgin Olive Oil
50g Grated Parmesan
Handful Mint Leaves chopped
50g feta
zest of a lemon


  • For the pastry, sift the flour and salt into a bowl add the butter, gently mix, add the egg yolk and a dash of water and combine to a dough making sure there are butter lumps throughout. Wrap and chill.
  • in a saucepan, heat the oil till smoking and fry off the lamb in batches until browned and golden all over. transfer with a slotted spoon to a plate.
  • to the pan add the onions and garlic, lower the heat and sweat off for 5 minutes.
  • Add the spices and cook off for a further 5 minutes.
  • Add the tomato puree and chicken stock, place lid on and cook for 2 hours.
  • Remove the lid, turn up the heat and reduce by a ? to thicken.
  • Season, add the pine nuts and allow to cool.
  • <strong>To assemble</strong>
  • Pre heat oven to 180c.
  • Fill 4 individual pie dishes with the lamb filling.
  • Brush the rims of the pie dishes with egg yolk.
  • Separate the pastry into 4 and roll into circles/ovals 10mm thick making sure they overlap each pie dish, top with a circle of pastry, seal and crimp the edges and trim around the sides to neaten if needed. Brush pastry with the egg yolk. Bake for about 25-30 minutes till the pastry is golden brown. Cool for 5-10 minutes before serving.
  • <strong>For the Mash</strong>
  • Remove the outer shell of the beans,
  • In a saucepan, bring to the boil the milk and add the beans, cook for 3-4mins.
  • with a slotted spoon, transfer the beans to a food processor and puree.
  • Add the potato, parmesan, salt and pepper, mint and a little of the milk to loosen.
  • quickly blitz to combine.
  • transfer to a bowl and garnish with the crumbled feta and a drizzle of olive oil.
Cooks Note

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