Lamb and Artichoke Pies with Feta and Garlic Mash

, from Issue #42. August, 2015
Photography by Aaron McLean.
Lamb and Artichoke Pies with Feta and Garlic Mash

Brimming with the flavours of the Mediterranean, the potato and feta topping makes this an easy but sublime pie.


800 grams boneless lamb shoulder or lamb leg steaks, cut into 2 cm pieces
½ cup plain flour
sea salt and freshly ground pepper
3 tablespoons olive oil
2 onions, thinly sliced
2 medium sticks of celery, thinly sliced
2 cloves garlic, crushed
2 teaspoons dried Greek oregano
2 bay leaves
finely grated zest and juice 1 lemon
1 cup white wine
1 cup chicken stock
1 jar marinated artichoke quarters, drained

Feta mash
1 kilogram floury potatoes (eg Agria), peeled and roughly chopped
½ cup milk, hot
large knob of butter
1 clove garlic, crushed
100 grams feta, crumbled
1 tablespoon finely chopped chives
sea salt and freshly ground pepper
2 tablespoons melted butter

4 x 1 ½ cup capacity baking dishes


Preheat the oven to 160˚C.

Put the flour in a dish and season generously. Trim the lamb of excess fat then toss in the flour, shaking off the excess. Reserve 2 tablespoons of the seasoned flour.

Heat the oil in a large ovenproof casserole and brown the lamb in batches, transferring to a plate when done. Don’t let the flour catch and burn.

Add the onions and celery, cover and cook until the onion is soft, adding a splash of water if the pan is too dry. Add the garlic, oregano, bay leaves and the lemon zest and juice then sprinkle over the reserved flour and cook for 1 minute. Pour in the wine and let it bubble up, scraping the base of the pan to release any sticky bits. Add the chicken stock and artichokes and return the lamb with any juices to the pan and combine. Season well then cover with a piece of baking paper and cover tightly with a lid. Transfer to the oven and braise for 1 hour, stirring occasionally until the meat is very tender. Cool and refrigerate if not using within 1 hour.

Feta mash: Cook the potatoes in a saucepan of boiling salted water until tender. Drain well then tip back into the saucepan and put over a low heat to drive off the excess moisture. Mash until smooth then beat in the hot milk, butter and garlic and season well. Gently stir in the feta and chives.

To assemble: Divide the lamb between the dishes and spoon the feta mash over the top. Grind over a little pepper and drizzle with the melted butter. Bake for 25-30 minutes until the top is golden and the filling is bubbling.