Kefalonian Lamb Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F).
• STEP 2.In a large pan, heat olive oil over medium heat. Add the lamb and cook until browned on all sides.
• STEP 3.Add the onions and garlic to the pan and cook until softened.
• STEP 4.Stir in the tomatoes, tomato paste, oregano, and bay leaves. Season with salt and pepper.
• STEP 5.Cover the pan and simmer for 1-2 hours, until the lamb is tender.
• STEP 6.Meanwhile, prepare the pastry. Roll out the pastry dough and line a pie dish with it.
• STEP 7.Once the lamb is cooked, remove the bay leaves and pour the filling into the pie dish.
• STEP 8.Cover the pie with another layer of pastry and seal the edges. Cut a few slits in the top to allow steam to escape.
• STEP 9.Bake the pie in the preheated oven for 30-40 minutes, until the pastry is golden and crisp.
• STEP 10.Allow the pie to cool slightly before serving. Serve warm with a side salad or vegetables.
• STEP 11.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra flavor, marinate the lamb in a mixture of olive oil, lemon juice, garlic, and herbs before cooking.
• You can add other vegetables like carrots or bell peppers to the filling for added texture and flavor.
• If you prefer a lighter version, you can use filo pastry instead of the traditional pie crust.

Storage and Serving

• This Kefalonian Lamb Pie is best served warm.
• It can be enjoyed as a main dish with a side salad or vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.