This savory dish will warm up lingering cold-weather days yet bring plenty of seasonal produce for a fresh spring meal.
Flaky Lamb and Carrot Pie
Makes 1 (9-inch) pie
- 1 tablespoon olive oil
- 1 cup sliced fennel bulb
- 2 cups carrots, peeled and chopped (about 4 medium)
- ½ cup chopped yellow onion
- 2 tablespoons minced garlic
- 2 teaspoons grated fresh ginger
- 1 pound ground lamb
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 1 cup chopped pecans
- 1 tablespoon sorghum syrup
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh mint
- ⅓ cup unsalted butter, melted
- 20 sheets frozen phyllo pastry (about 8 ounces), thawed
- Crumbled feta cheese and parsley, to serve
- Preheat oven to 375°.
- In a large skillet, heat oil over medium heat. Add fennel, carrots, onion, garlic, and ginger; cook until fragrant, 3 to 4 minutes. Add lamb, cumin, salt, and pepper; cook until lamb is browned and crumbly, 5 to 6 minutes. Stir in pecans, sorghum, parsley, and mint. Remove from heat.
- Lightly brush bottom and sides of a deep-dish 9-inch metal pie pan with melted butter. Add a sheet of phyllo, letting eccess extend over sides of pan. Brush with melted butter. Add another sheet of phyllo, rotating it slightly so the corners do not meet; brush with butter. Repeat 8 times with additional butter and phyllo. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
- Evenly spread lamb mixture over phyllo. Layer remaining 10 sheets phyllo over filling, again brushing each layer with melted butter and rotating sheets to cover. Tuck ends of phyllo in sides of pie pan; brush with remaining melted butter. Refrigerate for 15 minutes.
- Bake until top is golden brown, 35 to 45 minutes. Let cool for 10 minutes before slicing. Serve with parsley and feta, if desired.