Go Back
–+ servings

Spiced Lamb Pie Dinner Recipe with Dill, Mint & Olives

This spiced lamb pie recipe combines ground lamb, aromatic spices, fresh herbs, and flaky puff pastry for a cozy dinner perfect for special occasions or casual Sunday suppers.
The warm flavors of cinnamon, allspice, and paprika pair beautifully with fresh mint and dill, creating a satisfying dish that feels both elegant and comforting.
Print Recipe Pin Recipe
Cook Time 2 hours 30 minutes
Course Dinner
Cuisine Middle Eastern
Servings 8

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.
Keyword Dinner party lamb recipes, dinner recipe, Herb and lamb pot pie, Lamb pie with puff pastry, Mediterranean lamb pie, Spiced lamb dinner recipe
Tried this recipe?Let us know how it was!