Lamb Pasta Pie

15 Ingredients

Number of servings

2tablespoons milk
1 cup gluten-free chicken stock
1 large carrot, diced
1 brown onion, finely chopped
1 1/2 cup gluten-free penne
1/4teaspoons ground cinnamon
2tablespoons tomato paste
400grams can diced tomatoes
2tablespoons parmesan, grated
2tablespoons olive oil
2tablespoons chives, finely chopped
125grams light cream cheese
2 stick celery, diced
1.20kilograms lamb rump steak, diced
2 cloves garlic, crushed

Nutrition per serving

36% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat half the oil in a heatproof casserole dish over medium-high heat. Cook lamb, in batches, for 8 minutes or until browned on all sides. Transfer to a bowl.

Step 2 of 3

Heat remaining oil in casserole. Add onion, celery, carrot and garlic. Cook, stirring occasionally, for 10 minutes or until tender. Add cinnamon, tomato paste, tomato and stock. Stir until combined. Bring to the boil. Return lamb to casserole. Reduce heat to medium-low, partially cover and cook for 1 hour 15 minutes, stirring occasionally, or until lamb is very tender. Remove from heat.

Step 3 of 3

Preheat oven to 200°C. Grease an 8-cup capacity baking dish. Cook pasta in a saucepan of salted boiling water following packet instructions until tender. Drain and return to saucepan. Add cream cheese, milk and chives. Toss until well combined. Season with salt and pepper. Spoon lamb mixture into baking dish. Top with pasta mixture. Sprinkle over the grated parmesan. Cook pasta pie for 15 minutes or until the pasta is golden. Serve. Speedy idea: Use lamb mince for the filling instead of rump steak. Then reduce cooking time in step 2 from 1 hour 15 minutes to 20 minutes.