This delicious gluten-free Mediterranean Lamb Pie recipe comes to us from our friend Erin in Maryland. Try out Erin’s recipe and send us your own gluten free recipes to share with our community!
INGREDIENTS:
- 1 package Breads from Anna Pie Crust
- 1 lb ground lamb
- 3 cloves garlic, minced
- ½ cup frozen peas and carrots, thawed
- ½ cup minced crimini mushrooms
- ¼ sweet or yellow onion, diced
- 1 tablespoon dried oregano
- 1 ½ teaspoon ground coriander
- 1 ½ – 2 teaspoon cumin, to taste
- 1 ½ – 2 teaspoon sea salt, to taste
- ½ ground black pepper
- 1 ½ tablespoon avocado oil or aroma-free coconut oil
- 1 ½ teaspoon grass-fed/pasture-raised butter
INSTRUCTIONS:
- Preheat oven to 350 degrees.
- Prepare Breads from Anna Pie Crust per instructions on box.
- Sauté garlic and onion in oil about 3-5 minutes. Add peas, carrots and mushrooms and sauté an additional 3-4 minutes until softened.
- Add lamb, mixing well with vegetables and brown. Taste and adjust seasoning to taste.
- Drain excess fat and cool.
- Fill pie crust with filling, and brush top crust with 1 ½ tsp melted pasture-raised butter.
- Bake at 350 for 45-50 minutes, until lightly browned on edges.
