Lamb and aubergine rice pie
Simple Too, p. 87
This sits somewhere between a moussaka and a shepherd’s pie. Using rice instead of potatoes to bring a layer of comfort makes it somehow lighter. Serve with the chopped green salad (p. 218) or the butterhead lettuce salad (p. 230). Leftovers reheat well the next day.
Ingredients
- Olijfolie
- Lamsvlees gehakt
- Ui
- Aubergine
- Cherry tomaten
- Knoflook
- Tomatenpuree
- Berbere kruidenmix
- Puy linzen
- Kippenbouillon
- Dadelsiroop
- Peterselie
- Jasmijnrijst
- Zure room
- Pecorino
- Zout
Capture the full recipe from the book
Open Simple Too at page 87 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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