Rustic Lamb Pie
A rustic Australian lamb chop pie with sweet potato, beetroot and silverbeet, finished with tomato relish, macadamia nuts and vegemite glaze, served over sourdough toast.
Total time
36 min
Prep
17 min
Cook
19 min
Difficulty
medium
Cuisine
Australian
Ingredients
400glamb chops
1/2 cupsweet potato
150gbeetroot
1silverbeet
1 cupsourdough toast
1 tsptomato relish
1/4 cupmacadamia nuts
1 tbspvegemite glaze
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the lamb chops and saute them over medium-high heat until well browned, about 7 minutes.
2
Add the sweet potato, beetroot and silverbeet, cooking until softened, about 5 minutes.
3
Stir in the tomato relish, macadamia nuts and vegemite glaze for 3 minutes.
4
Toast the sourdough separately.
5
Let the lamb simmer for about 20 minutes so it becomes tender.
6
Taste and adjust the seasoning.
7
Serve hot over the sourdough toast, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
652
Protein
33.7g
Fat
36.7g
Carbs
44.1g
Fiber
5g
Sodium
560mg
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