Ingredients
Method
Step 1.
- Preheat your oven to 180 and grease a baking dish with some cooking oil.
- Begin by mashing the boiled potatoes. Do this manually to get the right texture, seasoning with salt and pepper according to your taste. Once mashed, mix in the leaves from two sprigs of fresh thyme. Divide this potato mixture into two halves.
Step 2.
- For the lamb mixture, start by frying two finely chopped onions in a pan until they turn translucent. To this, add the lamb mince. Cook the mince, ensuring not to overcook it. Season this mixture with salt, two teaspoons of bharat, and two teaspoons of sumac. Finish by adding a drizzle of pomegranate molasses, then take the pan off the heat and set it aside.
Step 3.
- Wet your hands with ice water - this will make handling the mashed potato easier. Take one portion of your mashed potato mixture and press it into flat patties. Arrange these patties at the bottom of your greased baking dish, pressing down to create an even layer. If needed, use water to smooth out the layer.
- Now, spread the lamb mixture evenly over the potato layer in the dish.
Step 4.
- Take the remaining half of the mashed potato mixture and repeat the process of making patties, placing them over the lamb mixture to create the top layer of the pie. Again, use water to smooth out the layer if necessary.
- With a fork, create a crisscross pattern on the top layer of the mash, alternating vertically and horizontally.
Step 5.
- Top with slithers of butter and place the baking dish in the preheated oven and bake for about 45 minutes, or until the top turns lightly golden in colour.
- Once done, remove the dish from the oven and let it rest for approximately 5 minutes before serving. Garnish with pickled turnips.
