Spiced Lamb Pie with Masala Beans and a Fried Egg
By M&S Food
Published on 21 August 2024
Spice master Tony Singh’s flavour-packed lamb pies, as featured on M&S’s Cooking with the Stars, are the ultimate family feast. Expect bursts of flavour in every mouthful, from the fragrant spiced lamb pie filling packed in a crisp hot water crust pastry, to the fiery masala-spiced baked beans and rich egg.Time and servings
1 hr 45 minsTotal time
4Servings
45 minsPrep time
1 hrCooking time
Ingredients
- 150g unsalted butter, plus extra for greasing
- 600ml whole milk
- 225g plain flour, plus extra for dusting
- 1 tsp salt
- 400g pack M&S Select Farms Lamb Mince 20% fat
- 0.5 nutmeg, finely grated
- 1 tsp hot chilli powder
- 1 tbsp ground garam masala, plus 1 tsp
- 2 small red onions, finely chopped
- 3 tsp garlic paste
- 3 tsp ginger paste
- 15g fresh coriander, leaves roughly chopped
- 1 tbsp olive oil
- 4 eggs, plus 1 yolk
- 1 tbsp rapeseed oil
- 1 tsp dried bird’s eye chillies
- 400g tin baked beans
- 2 tbsp vegetable oil, for frying
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Start by making the pastry. Melt 100g butter in a medium pan over a low heat, then add the milk, 60ml water and bring to the boil.Step 2
In a bowl, sift the flour and salt together, then make a well in the centre of the bowl. Pour in the liquid. Mix with a wooden spoon until it is cool enough to do it by hand.Step 3
Mix to form a soft dough and rest in the bowl with a warm, damp tea towel over it while you make the filling.Step 4
To make the pie filling, tip the lamb into a large mixing bowl then add the nutmeg, hot chilli powder, 1 tbsp ground garam masala, half the chopped red onion, 2 tsp each garlic and ginger paste and 15g chopped coriander then season well and mix to combine.Step 5
Heat the olive oil in a large non-stick frying pan over a medium heat. Add the meat mixture then cook until caramelised and the onion has softened, breaking up with a wooden spoon – about 8-10 mins.Step 6
Roll out the pastry on a lightly floured surface to 2mm thick. Divide into 4 even pieces then roughly slice one third from each piece that will be used for the pastry lids.Step 7
Butter four individual pie dishes and line with the larger thirds of pastry, trimming any excess. Spoon in the filling and cover with a pastry top and brush with egg yolk. Transfer to a baking tray and bake for 20-25 mins until golden.Step 8
Meanwhile, heat the rapeseed oil in a heavy bottomed pan over a medium heat and fry the remaining red onion for 3-4 mins until starting to brown. Season, then stir in the remaining 1 tsp each garlic and ginger pastes for 1 min.Step 9
Add the remaining 1 tsp garam masala, bird’s eye chilli and 150ml water. Bring to a simmer and stir, cooking until nearly all the water is gone, about 4-5 mins. Add the beans and bring to a gentle simmer. Cook for 5 mins until thickened slightly then stir in the remaining 2 tbsp chopped coriander and 50g butter. Season to taste.Step 10
Get two large frying pans and put some oil into each one. Set over a medium-high heat, when the oil is hot, crack the eggs into each pan and cook to your liking, basting with the oil and seasoning as you go.Step 11
Serve the pies with a spoonful of beans and top with the fried eggs.