Looking for a dinner recipe that blends bold flavors and a comforting presentation? This spiced lamb pie is the ideal choice.
It combines the rich, savory notes of lamb with aromatic spices like cinnamon, allspice, and paprika. Add fresh herbs such as dill and mint, and you have a dish that feels both sophisticated and homey.
Why This Pie is Perfect for Dinner
This pie brings together Mediterranean flavors in a way that feels timeless yet unique. The use of ground lamb, olives, and herbs creates a depth of flavor that’s perfect for a cozy family meal or an impressive dinner party centerpiece.
What makes this recipe even better is its versatility—it can be prepared ahead of time, leaving you free to focus on your guests or simply relax before dinner.
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The puff pastry adds a buttery, flaky layer that encases the spiced lamb filling beautifully. It’s the perfect balance of hearty and light, making it suitable for any season.
Paired with a fresh salad or roasted vegetables, this pie becomes a complete dinner that’s both satisfying and flavorful.
Tips for Preparing the Recipe
- Make it in Advance: The filling can be cooked a few hours ahead or even the day before, saving you time during busy evenings. You can also assemble the entire pie and refrigerate it for up to four hours before baking, making it an excellent choice for meal prep.
- Customize the Herbs: While dill and mint add a fresh Mediterranean touch, you can also experiment with parsley or cilantro for a slightly different flavor.
- Vegetarian Option: Substitute the lamb with a mix of finely chopped mushrooms, lentils, and walnuts for a vegetarian twist that still feels hearty. Another great substitution could be plant-based ground meat, which works beautifully with spices and herbs.
Don’t forget to adjust the seasoning to your taste. Adding a pinch more cinnamon or paprika can give the dish a bold kick while reducing allspice will make it a bit milder.
The beauty of this recipe lies in its adaptability, allowing you to experiment with the flavors.
Pairings & Serving Suggestions
This spiced lamb pie is versatile enough to pair with various side dishes. For a fresh contrast, serve it with a crisp green salad dressed with a lemon vinaigrette.
For a heartier meal, consider sides like pan-fried asparagus or green beans with a tangy caper vinaigrette.
Don’t forget the sauce! A garlicky yogurt drizzle or tzatziki on the side adds a cooling element that complements the spices in the lamb. It’s also a great way to add an extra layer of texture and flavor to the meal.
Perfect for Gatherings or Weeknight Dinners
This spiced lamb pie is surprisingly simple to prepare. Plus, the pie reheats beautifully, making it a great option for leftovers.
So why not make this Mediterranean-inspired dinner recipe the highlight of your table? It’s an unforgettable dish that’s sure to impress and satisfy, no matter the occasion.
Spiced Lamb Pie Dinner Recipe with Dill, Mint & Olives
Equipment
- 12-inch skillet
- Rolling Pin
- 8 × 11-inch baking dish or shallow 2-quart gratin dish
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 leeks white and light green parts only, finely chopped
- 2 carrots finely chopped
- 2 pounds ground lamb or lean beef
- 1½ teaspoons ground cinnamon
- 1½ teaspoons freshly ground black pepper
- 1 teaspoon sweet paprika
- ⅛ teaspoon ground allspice
- 1 tablespoon kosher salt
- 1 pound puff pastry thawed if frozen
- 3 large eggs
- ½ cup sliced pitted olives black or green
- ½ cup chopped fresh parsley leaves
- ½ cup chopped fresh mint leaves
- ½ cup chopped fresh dill leaves
- 1 tablespoon sesame seeds
- Garlicky yogurt sauce for serving optional
Instructions
- Cook the Filling: Warm the olive oil in a large skillet over medium heat. Add the chopped leeks and carrots, cooking for 8-10 minutes until softened but not browned. Stir in the ground lamb along with the cinnamon, black pepper, paprika, allspice, and salt. Increase the heat to medium-high and cook, stirring occasionally, until the lamb is fully browned, about 10-15 minutes. Remove from heat, allow the mixture to cool completely, and drain off any excess fat.
- Prepare the Puff Pastry: While the lamb mixture cools, divide the puff pastry in half if it's in a single sheet. On a floured surface, roll each piece into a rectangle about 9 × 11 inches in size. Line the bottom and sides of an 8 × 11-inch baking dish (or a 2-quart gratin dish) with one piece of the pastry, allowing the edges to slightly overhang.
- Assemble the Pie: In a mixing bowl, whisk two of the eggs. Add the cooled lamb mixture, along with the olives, parsley, mint, and dill. Stir everything together until well combined. Transfer this mixture into the pastry-lined baking dish, spreading it evenly. Cover with the second sheet of puff pastry, folding and pinching the edges to seal the pie completely. Chill the assembled pie in the refrigerator for at least 1 hour (or up to 4 hours), or place it in the freezer for 15 minutes to firm up.
- Bake the Pie: Preheat your oven to 400°F. Whisk the remaining egg and brush it over the top of the pastry to create a golden finish. Sprinkle the sesame seeds evenly over the top. Bake the pie for about 35 minutes, or until the pastry is puffed and golden brown. The surface may appear slightly wet when it first comes out of the oven, but the pastry will absorb the moisture as it cools.
- Cool and Serve: Allow the pie to rest for 15-20 minutes to cool slightly before cutting it into squares. Serve warm, optionally accompanied by garlicky yogurt sauce. Leftovers can be reheated in a 350°F oven for best results.
Notes
- If using puff pastry slightly under 1 pound, roll it thinner to fit the baking dish.
- This pie reheats well at 350°F, making it ideal for leftovers.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.