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Lamb Pie


  • 3 pounds lamb, boneless leg or shoulder
  • 3 tablespoons butter
  • ½ cup white wine
  • 3 medium sized tomatoes, chopped
  • 1/3 cup long grain rice
  • 1 garlic clove, chopped
  • ½ cup parsley, chopped
  • Salt and pepper
  • 2 cups feta cheese, crumbled
  • 2 pastry dough sheets, homemade or store bought


  1. Preheat the oven to 350 degrees F.
  2. Cut the lamb into 1 to 1 ½ inch cubes. Sauté the garlic in the butter, add meat and let brown well. Add wine and cook for 3-4 minutes. Add ½ cup water, reduce heat and let simmer for 30 minutes, covered, until the meat is tender (cooking time with depend on the meat. If more water is needed, add boiling water – not cold). Add chopped tomatoes, parsley and cook for 5 minutes longer. Remove from heat and stir in rice and cheese. Taste before seasoning with salt and pepper. Let aside to cool.
  3. Roll out the 2 pastry dough sheets to 16-inch rounds. Well butter a 14 inch pie dish. Gently drape the first round dough with some overhang around the edges. Spoon the meat filling and spread evenly. Top with the second round dough. Fold any excess dough around the edges to form a rim and prick with a fork. Carefully cut a 2-inch square opening in the center of the top dough to allow steam to escape during baking. If the filling dries during the baking, add some meat broth or water through the opening. Bake for 1 hour until golden brown. Remove from the oven and let cool for 15 minutes.

Romama’s Note: Serve the Lamb Pie while still warm!

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