Middle-Eastern Lamb and Potato Pie
with Cucumber Tomato Salad
Known in the Levant as "Kibbet Batata," this dish is reminiscent of a classic Shepherd's pie but infused with warm Arabic spices.
Cals 854 · Prot 65 · Carbs 73 · Fat 42
Family Friendly
60 min
Known in the Levant as "Kibbet Batata," this dish is reminiscent of a classic Shepherd's pie but infused with warm Arabic spices.
Cals 854 · Prot 65 · Carbs 73 · Fat 42
Family Friendly
Ingredients
Lamb pie
Lamb Mince
350 Grams
Brown onion
0.5 Piece
Garlic cloves
2 Piece
Fresh parsley
15 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Arabic mix masala
4 Grams
Cinnamon powder
1 Gram
Coriander cumin powder
4 Grams
Tomato paste
70 Grams
Water
200 ML
Chicken stock cube
4*5*9*15*
0.5 Piece
White sugar
5 Grams
Mash potato
Potatoes
600 Grams
Salt
0.5 Tsp
Butter
4*
10 Grams
Whole milk
4*
100 ML
Panko bread crumbs
10*11*12*
20 Grams
Dried thyme
2 Grams
Salad
Tomatoes
1 Piece
Cucumber
2 Piece
Fresh mint
10 Grams
Olive oil
2 Tbsp
Lemon
1 Piece
Sumac
2 Grams
Salt
0.3 Tsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten, *12 Lupin
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3571 / 854 |
| Fats (g) | 42.2 |
| of which saturated (g) | 19.5 |
| Carbohydrates (g) | 73 |
| of which sugars (g) | 16.7 |
| Fibers (g) | 15.2 |
| Proteins (g) | 65.3 |
| Salt (g) | 1.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil potatoes
- Preheat the oven to 200°C/180°C fan.
- Peel and chop the potatoes.
- Add the potatoes to a pan of salted boiling water with a generous pinch of salt.
- Cook the potatoes over a medium heat for 20 min or until soft.
- Once cooked, drain and set aside.
2 Prep vegetables
- Meanwhile, peel and finely chop the onion and garlic.
- Pick and finely chop the parsley.
3 Fry meat
- Heat a pan over medium-high heat with a drizzle of oil.
- Fry the lamb mince and onion with a pinch of salt and pepper for 3-5 min.
- Add the garlic, arabic mix masala, cinnamon, coriander cumin powder and tomato paste. Fry for 1-2 min.
- Add measured water and 0.5 stock cube. Reduce heat to medium-low. Cover and simmer for 10 min.
- Stir in the parsley. Add a small pinch of sugar (optional) towards the end to balance the acidity.
Tip! Make sure the pan is hot before adding the lamb to ensure it browns nicely!
4 Make mash
- Meanwhile, once ready, return the potatoes to the pan with the butter.
- Mash until smooth.
- Slowly add enough milk (about 100 ml) to reach your desired mash consistency.
- Season with salt.
5 Bake pie
- Pour the lamb sauce into a baking dish.
- Spoon the mashed potato over the top, and spread with a spatula.
- Add the panko bread crumbs and thyme (to taste), and a small drizzle of olive oil.
- Bake for 25-30 min or until the top begins to brown and get crispy.
- Once baked, set aside to rest for 5 min.
6 Make salad and serve
- Meanwhile, pick and chop the mint leaves.
- Slice the lemon in wedges.
- Chop the tomato and cucumber into small bite-sized pieces.
- In a bowl, combine the vegetables with a drizzle of olive oil, sumac, a squeeze of lemon juice, and a pinch of salt.
- Divide the Middle-Eastern Lamb and Potato Pie amongst bowls, and serve with the salad to the side.
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