Bobotie/South African lamb pie

Bobotie/South African lamb pie recipe

122 ratings

This delicious lamb pie with a creamy topping is the perfect dish for sharing. See method

  • Serves 4
  • 10mins to prepare, 35mins to cook
  • 524 calories / serving

Ingredients

  • 1 slice white bread, crusts removed
  • 400g leftover roast lamb, fat removed and shredded
  • 3 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, seeded and finely chopped
  • 2 tsp mild curry powder
  • 1 lemon
  • 1 tbsp mango chutney
  • 15g (1/2oz) slivered almonds
  • 2 eggs, beaten
  • 100ml (3 1/2fl oz) single cream
  • 100ml (3 1/2fl oz) whole milk
  • 3 bay leaves

Each serving contains

  • Energy

    2175kj
    524kcal
    26%
  • Fat

    38g 54%
  • Saturates

    14g 71%
  • Sugars

    6g 7%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 10.9g Protein 33.8g Fibre 1.4g

Method

  1. Tear the bread into rough pieces. Place in a bowl and pour over enough water to cover. Then set aside for 5 mins. Heat half the oil in a frying pan. Add the leftover roast lamb and cook for 3-5mins until lightly browned. Then remove and set aside.
  2. Heat the remaining oil in the frying pan. Add the onion and cook for 5 mins until softened. Then add the garlic and chilli and cook for 1 min more. Stir through the curry powder, lemon zest and mango chutney and cook for a couple of mins until well combined.
  3. Return the lamb to the pan along with the almonds. Squeeze away the water from the bread and then stir into the mixture, along with the juice of the lemon, breaking up any lumps. Spoon the mixture into a large, shallow, ovenproof dish. Preheat the oven to Gas Mark 4, 180C, fan 160C. Mix together the eggs, cream and milk and season well. Pour over the lamb mixture to cover. Then arrange the bay leaves on top. Bake in the oven for 25 mins or until the topping is set and golden.

See more Leftover recipes

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