Go Back Email Link
–+ servings
Minced Lamb and Potato Humita Pie

Minced Lamb and Potato Humita Pie

Eleanor Craig
This Minced Lamb and Potato Humita Pie is a delightful fusion of flavors, drawing inspiration from traditional South American humita dishes and hearty European meat pies. With its savory minced lamb filling, creamy potato topping, and a hint of spice, this dish is perfect for an adventurous dinner party or a comforting family meal.
No ratings yet
Print Recipe Pin Recipe Share on Facebook
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Main Course
Cuisine Fusion / Other
Servings 6 slices
Calories 613 kcal

Ingredients
  

For the Lamb Filling

  • Tasty minced meat isolated on white background500 grams ground lamb (minced lamb) - choose grass-fed for better flavor
  • Ripe yellow onion on a white background1 large onion - finely diced
  • garlic3 cloves garlic - minced
  • ground cumin1 teaspoon cumin
  • Pile of red paprika powder1 teaspoon paprika
  • Oregano dried in wooden bowl over white1 teaspoon dried oregano
  •  
    200 grams canned tomatoes - diced
  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil
  • wooden bowl of salt1 pinch salt - to taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - to taste

For the Potato Topping

  • Potatoes4 large potatoes - peeled and cubed
  • fresh butter pieces100 grams butter
  • decanter of milk120 milliliters milk - warm
  •  
    100 grams sweet corn kernels - optional
  • wooden bowl of salt1 pinch salt - to taste

Instructions
 

  • Preheat your oven to 190°C (375°F).
  • Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until golden brown and fragrant, about 5 minutes.
  • Add minced lamb, cook until browned, breaking up any lumps, approximately 10 minutes.
  • Stir in cumin, paprika, oregano, and salt. Add canned tomatoes and let the mixture simmer gently for 20 minutes until thickened.
  • While the lamb mixture is cooking, boil potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash with butter and warm milk until smooth.
  • Stir in the sweet corn kernels into the mashed potatoes for added texture and sweetness if desired.
  • Spoon lamb mixture into a deep pie dish and spread the mashed potato mixture evenly on top, creating enticing peaks with a fork.
  • Bake in the preheated oven for 45 minutes or until the top is golden brown and crisp.

Notes

To enhance flavor, try adding a handful of chopped mint leaves to the lamb mixture. For a crust variation, spread some cheese on the potato topping before baking.

Nutrition

Calories: 613kcalCarbohydrates: 52gProtein: 21gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 99mgSodium: 272mgPotassium: 1430mgFiber: 7gSugar: 6gVitamin A: 570IUVitamin C: 55mgCalcium: 101mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
QR Code linking back to recipe