Ingredients with Measurements:
- 1 lb. ground lamb
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh thyme
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup breadcrumbs
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Large skillet
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
c. Add the ground lamb to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
d. Add the diced potatoes to the skillet and cook for another 5 minutes, until they start to soften.
e. In a mixing bowl, combine the chopped herbs, grated cheese, and breadcrumbs.
f. Add the herb mixture to the skillet and stir to combine.
g. Season with salt and pepper to taste.
h. Transfer the lamb and potato mixture to a 9-inch pie dish.
i. Bake for 30-35 minutes, until the top is golden brown and the potatoes are tender.
j. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 22g
Sodium: 450mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground lamb.
- Other types of cheese, such as Parmesan or feta, can be used instead of Pecorino Romano.
- Any type of bread crumbs can be used.
Variations:
- Add chopped vegetables, such as carrots or celery, to the skillet for added nutrition.
- Use sweet potatoes instead of regular potatoes for a different flavor.
- Add a layer of sliced tomatoes on top of the lamb and potato mixture before baking.
Tips and tricks:
- Make sure to dice the potatoes into small pieces so they cook evenly.
- Use fresh herbs for the best flavor.
- If the top of the pie is browning too quickly, cover it with foil for the remainder of the baking time.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs, such as parsley or thyme, can be used as a garnish.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the potatoes are still hard after baking, cover the pie with foil and bake for an additional 10-15 minutes.
- If the top of the pie is not browning, turn on the broiler for the last few minutes of baking.
Food safety advice:
Make sure to cook the lamb and potatoes to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
Pecora Grossetana is a breed of sheep that is native to the Tuscany region of Italy. This lamb and potato pie is a traditional dish from that region.
Flavor profiles:
This dish is savory and herbaceous, with a crispy breadcrumb topping and tender potatoes.
Serving suggestions:
Serve with a glass of red wine, such as Chianti.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian