Lamb Pie with Mint and Pomegranate

This lamb pie recipe is a delicious Persian-inspired pie that tastes great when the weather is a little on the chilly-side. The lamb pie is flavoured with mint and pomegranate and uses filo pasty and as a crunchy texture on the top.

pie topped with filo pastry on a table with copper cup in the background
Persian-style lamb pie recipe

What is in the lamb pie recipe?

The diced lamb is cooked in a delicious tomato-based sauce with fresh onions and garlic. We use ground cumin and ground coriander for depth of flavour. And the cinnamon stick brings a tasty warmth to the pie filling.

The mint and pomegranate flavours bring fresh and sweet middle-eastern style notes for the lamb pie.

To top off the dish, the pie filling is covered with crunchy filo pastry and sesame seeds.

Pie with the filling of lamb stew showing
Lamb Pie with pomegranate and mint

Is lamb filo pie really a pie?

There is a debate about whether this style of pie is really a pie. That is, this filo lamb pie is essentially a delicious pie filling and sauce topped with the pastry. 

We find that this is a nice easy pie recipe approach. Using shop-bought filo pastry means you can simple just work on making a great lamb pie filling and sauce then just top with the sheets of filo pastry.

Make sure you take the filo pastry out of the fridge at least 15 minutes before you use it. And be sure not to scrunch too tight of the pastry won’t come out as crispy.

What is the best cut of lamb for the lamb pie?

We used the lamb neck for the pie filling as it is an often overlooked cut of meat in the supermarket but it is full of flavour. The lamb neck is a cheap meat option and cut so ideal for an affordable dinner treat. 

Pie dish containing the lamb pie topped with filo pastry
Filo Pastry Lamb Pie

What does the lamb pie with mint and pomegranate taste like?

The persian-style lamb pie has a nice sweet flavour that acts as a nice balance to the depth of meatiness from the lamb. The pomegranate molasses are great store cupboard staple that can be used in pie fillings like this recipe as well as on salads on drizzles on stews, etc. And of course, mint is a classic flavour pairing for lamb.

Persian style lamb and mint pie
Persian style lamb and mint pie

How to make this easy lamb pie recipe

In this easy lamb pie recipe you simply fry the onions, garlic and lamb in a large casserole or stewing pan. Then add the spices, tin tomatoes and stock. Extra flavourings are added with the mint and pomegranate molasses. This is then cooked for about 30 minutes or until the meat is tender and the sauce thickened. The stew is transferred to a pie dish, you then scrunch a few filo pastry sheets on top, drizzle with oil and seasame seeds and finish in the oven for 15 minutes. A delicious meal for four prepped and cooked in under an hour.

What do I serve with lamb pie?

Serve the delicious lamb pie with mash potato and fresh green beans. Or any green vegetable of your choice. In the summer months this pie is nice with just a simple raita on the side – a yoghurt, cucumber, and mint dip/side dish.

Birds eye view of lamb pie with portion removed to a smaller dish
Easy Lamb Pie Recipe

Lamb Pie with Mint and Pomegranate (serves 4)

Ingredients

  • 2 Tbsp Olive Oil
  • 1 Red Onion, diced
  • 5 cloves of Garlic, finely chopped
  • 500g Lamb Neck, diced into 3cm cubes
  • 2 Tsp Ground Cumin
  • 2 Tsp Ground Coriander
  • 400g Tin of Chopped Tomatoes
  • 200ml Lamb Stock
  • 3 Tbsp Pomegranate Molasses
  • 1 Cinnamon Stick
  • 40g Fresh Mint, leaves finely chopped
  • Salt and Black Pepper, for seasoning
  • 3 sheets of Filo Pastry (at least enough to cover the pie dish)
  • 2 Tsp Sesame Seeds

Method

  1. In large casserole pot heat 1 tbsp of olive oil over a medium heat. Fry the onions until soft and golden.
  2. Add the chopped garlic and cook for a further 2 minutes. Stir regularly to stop the garlic from catching.
  3. Push the onions and garlic to one side of the pot, add another 1 tbsp of olive oil and fry the lamb until brown all over. Combine the lamb and onion and garlic mixture.
  4. Add in the ground cumin and ground coriander to the pan and stir for another minute.
  5. Pour in the tin of chopped tomatoes, lamb stock, pomegranate molasses and cinnamon to the pot. Bring the mixture to the boil, then reduce the heat to low and allow the mixture to cook for a further 30 minutes. Stir regularly. After 20 minutes add about half of the chopped mint to the pan.
  6. Meanwhile, preheat the oven to 180C (fan) / 400F / Gas Mark 6. Take the filo pastry out of the fridge about 15 minutes before using.
  7. When the lamb is tender and the liquid has reduced, turn off the heat. Remove the cinnamon stick and season the mixture with salt and pepper. Taste for seasoning and adjust to suit you taste.
  8. Pour the lamb mixture into an oven-proof pie dish
  9. Scrunch the filo pastry sheets and place loosely on top of the pie mixture. Don’t scrunch the filo too tight or it won’t crisp up.
  10. Drizzle the pastry with olive oil and sprinkle with sesame seeds.
  11. Bake the pie in the oven for about 10 to 15 minutes, or until the pastry is golden and crispy. Serve immediately.
Yield: 4

Lamb Pie with Mint and Pomegranate

Middle eastern Lamb Pie

Easy lamb pie recipe with mint and pomegranate flavours for a persian-style pie. Ready in under an hour and using shop-bought filo pastry for great texture and ease.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 Tbsp Olive Oil
  • 1 Red Onion, diced
  • 5 cloves of Garlic, finely chopped
  • 500g Lamb Neck, diced into 3cm cubes
  • 2 Tsp Ground Cumin
  • 2 Tsp Ground Coriander
  • 400g Tin of Chopped Tomatoes
  • 200ml Lamb Stock
  • 3 Tbsp Pomegranate Molasses
  • 1 Cinnamon Stick
  • 40g Fresh Mint, leaves finely chopped
  • Salt and Black Pepper, for seasoning
  • 3 sheets of Filo Pastry (at least enough to cover the pie dish)
  • 2 Tsp Sesame Seeds

Instructions

  1. In large casserole pot heat 1 tbsp of olive oil over a medium heat. Fry the onions until soft and golden.
  2. Add the chopped garlic and cook for a further 2 minutes. Stir regularly to stop the garlic from catching.
  3. Push the onions and garlic to one side of the pot, add another 1 tbsp of olive oil and fry the lamb until brown all over. Combine the lamb and onion and garlic mixture.
  4. Add in the ground cumin and ground coriander to the pan and stir for another minute.
  5. Pour in the tin of chopped tomatoes, lamb stock, pomegranate molasses and cinnamon to the pot. Bring the mixture to the boil, then reduce the heat to low and allow the mixture to cook for a further 30 minutes. Stir regularly. After 20 minutes add about half of the chopped mint to the pan.
  6. Meanwhile, preheat the oven to 180C (fan) / 400F / Gas Mark 6. Take the filo pastry out of the fridge about 15 minutes before using.
  7. When the lamb is tender and the liquid has reduced, turn off the heat. Remove the cinnamon stick and season the mixture with salt and pepper. Taste for seasoning and adjust to suit you taste.
  8. Pour the lamb mixture into an oven-proof pie dish. 
  9. Scrunch the filo pastry sheets and place loosely on top of the pie mixture. Don’t scrunch the filo too tight or it won’t crisp up.
  10. Drizzle the pastry with olive oil and sprinkle with sesame seeds.
  11. Bake the pie in the oven for about 10 to 15 minutes, or until the pastry is golden and crispy. Serve immediately.

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