HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLoaded Middle Eastern Spiced Lamb Pie
Loaded Middle Eastern Spiced Lamb Pie

Loaded Middle Eastern Spiced Lamb Pie

with Tahini Yoghurt Crust & Green Salad

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We like to think this pie will baffle and delight your senses in equal measure. At first, the unexpected tahini crust on this Middle Eastern dish may throw you for a loop – but when you taste it, you may find it hard to go back to bland old pastry after this nutty textured surprise.


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Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

brown onion

1 bag

baby spinach leaves

1 unit


1 bunch


1 tub


(ContainsSesameMay be present Egg, Gluten, Soy, Tree Nuts, Milk)

1 packet

lamb mince

1 sachet

Baharat spice mix


1 sachet

tomato paste

1 tub

Greek-style yoghurt


1 sachet

black sesame seeds

(ContainsSesameMay be present Gluten, Soy, Tree Nuts, Milk, Peanuts)

Not included in your delivery

olive oil

1 pinch


½ tsp


1 unit


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3360 kJ
Fat49.7 g
of which saturates14.1 g
Carbohydrate28.2 g
of which sugars17.6 g
Dietary Fibre0 g
Protein56.9 g
Cholesterol0 mg
Sodium286 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Small Bowl
Medium Pan
Baking Dish
Mixing Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 180°C/160°C fan-forced. Finely chop the brown onion. Roughly chop 1⁄2 of the baby spinach leaves. Slice the cucumber into half-moons. Pick and finely chop the parsley leaves.

In a small bowl, combine the tahini (1 tsp for 2 people / 2 tsp for 4 people), olive oil (2 tsp for 2 people / 1 tbs for 4 people) and sugar. Season to taste with a pinch of salt and set aside.


Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook for 5 minutes, or until softened. Increase the heat to high and add the lamb mince. Cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned.


Add the Baharat spice blend and salt (use suggested amount) and cook for 1-2 minutes, or until fragrant. Add the tomato paste and chopped baby spinach leaves and cook for 2 minutes, or until wilted. Transfer the lamb mixture to a small ovenproof dish. TIP: The lamb mix should be about 4 cm high in the dish. If the ingredients are just covering the bottom of the dish, transfer to a smaller dish.


In a medium bowl, mix together the remaining tahini, Greek yoghurt and egg. Top the lamb mixture with a spoonful of the tahini-yoghurt mix and use a spatula to spread evenly, creating a 1 cm thick top. TIP: You may have some topping leftover! Sprinkle over a pinch of the black sesame seeds.


Place the lamb pie on the top shelf of the oven and bake for 20 minutes, or until the tahini crust is set and lightly golden.

While the pie is baking, place the remaining baby spinach leaves, remaining black sesame seeds and cucumber in a medium bowl. Add the tahini dressing (made in step 1) and toss to coat. TIP: Add the dressing just before serving to prevent soggy leaves.


Divide the Middle Eastern spiced lamb pie and salad between plates. Sprinkle over the parsley.