Lamb Pie

Ingredients

• 1 1/2 lbs lean lamb shoulder (boned, cut into 1/2-inch cubes)
• 3 teaspoons butter
• 1/4 lb butter, for brushing phyllo dough
• 1 teaspoon salt
• 1/2 teaspoon pepper (I use half white and half black pepper)
• 1/2 cup onion (minced)
• 1 cup diced potato (boiled until barely tender)
• 3/4 cup feta cheese (crumbled or diced)
• 1/2 cup cooked rice (or extra 1/2 cup potato)
• 1/2 cup celery (chopped)
• 1/4 cup parsley (minced)
• 1/4 cup olive oil
• 1/2 teaspoon crushed dried mint
• 1/2 teaspoon ground cinnamon
• 1 teaspoon cumin
• 1 teaspoon quatre-epices (optional)
• salt & pepper
• 12 sheets phyllo pastry or 6 sheets puff pastry

Directions

1. 1

   Brown lamb cubes in 3 tablespoons butter; remove with slotted spoon and place in a mixing bowl; salt and pepper to taste.

2. 2

   In remaining fat, saute onions until clear. Add to meat in mixing bowl.

3. 3

   Add to mixing bowl: potatoes, feta, rice, celery, parsley, olive oil, mint, cinammon, cumin (and quatre epices). (I added some frozen peas, too. Here's your chance to get rid of leftover veggies.).

4. 4

   Preheat oven to 350 degrees.

5. 5

   Grease pan.

6. 6

   Spread half of puff pastry to cover the entire bottom and sides of pan. (If using phyllo, use at least 6 sheets; butter every sheet and be sure the sheets overlap.)

7. 7

   Spread meat filling evenly.

8. 8

   Lay out other half of puff pastry and seal edges. (If using phyllo, fold overhanging edges, then butter and arrange remaining sheets.)

9. 9

   Brush top with melted butter. (If using phyllo, you can score the top with a sharp knife into the number of servings you want; don't cut all the way through.).

10. 10

    Bake for 45 minutes or until golden.

11. 11

    Let stand 5 minutes.

12. 12

    Serve with salad.