Prep 30 mins
Cooking 60 mins
Serves 6

Want something that’s easy to make yet tasty enough and way pretty enough for entertaining? This lamb and potato pie is the answer! Our Cape Herb & Spice Greek Lemon & Herb Seasoning will ensure it makes for a heartwarming dinner treat, no matter the season.


  • 800g lamb leg, cut into bite-sized cubes
  • olive oil, for frying
  • 1 lrg onion, finely diced
  • 8 rashers streaky bacon, diced
  • 1 fat clove garlic, minced
  • 2 heaped Tbsp flour
  • Cape Herb & Spice GREEK LEMON & HERB
  • two thirds of a cup dry white wine
  • ½ cup low sodium mutton stock (see our Cook’s Note on mutton stock lower down)
  • 8 extra large potatoes, peeled and finely sliced (a mandolin makes it fast and easy)
  • 2 Tbsp unsalted butter, melted


Start this recipe off by giving the lamb cubes a few grinds of Cape Herb & Spice Greek Lemon & Herb Seasoning. Next, heat a saucepan or cast iron skillet that is safe to use on the hob and in the oven, add some olive oil and brown off the lamb cubes in batches. Remove lamb and set aside.

Then add onion and bacon to the same pan and fry until the onion starts to soften. Add the garlic and fry for a further minute or two, taking care not to burn the garlic. Return the lamb to the pan along with any resting juices. Add the flour and stir until it disappears. Add the wine and cook, whilst stirring, for a minute or two. Next add the mutton stock. Cook, without a lid, for five minutes to give the flour a chance to thicken the sauce. Taste for salt and adjust as needed by grinding over some more of Cape Herb & Spice Greek Lemon & Herb Seasoning.

Layer the potatoes over the lamb, giving each layer a light grinding of Cape Herb & Spice Greek Lemon & Herb Seasoning. Brush the top of the potatoes with melted butter and place in a preheated 190˚C for about and hour until potatoes are cooked through and golden on top.

(Cook’s Note: You want the flavour of a good mutton stock but not the salt, as our Cape Herb & Spice Greek Lemon & Herb Seasoning already contains salt. A low sodium fresh mutton stock it best to use. Liquid stock sachets that are dissolved in water also tend to have lower salt levels whilst still packing plenty of lamb flavoured punch. Stock cubes tend to have much higher salt levels – if you go this route, use no more than half a cube.)


Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at