Lamb and Lentil Pie

A real hearty dish with lots of good stuff included
 
INGREDIENT
1 ½     cups cooked bulgur
2    tablespoons butter
2    tablespoons olive oil
1    medium white onion, chopped
¾   pound ground lamb
2    cups soft-cooked lentils
1    cup chopped walnuts
1    cup hummus
2    teaspoons ground cumin
½   cup Feta cheese

METHOD

Preheat the oven to 325 F. Grease the sides and bottom of a large pie pan or dish. In a medium bowl, combine the warm bulgur and the butter and mix until well combined. Pour the mix into the prepared pie dish and smooth out to cover the bottom. Press down with your fingers and hands to cause the mix to go up the sides until well covered. Bake in the oven for 10 minutes..

Place the olive oil into a large skillet over medium heat. Add and cook the onions for 4 to 5 minutes. Add the lamb and use a fork to break it up as it cooks. When it is well browned, about 4 to 5 minutes, remove from the skillet in to a large mixing bowl.

Add the lentils, walnuts, hummus and cumin to the mixing bowl and combine. Pour this into the prepared pie dish and distribute evenly, pressing down to form a smooth top. Sprinkle the feta cheese over this and place into the oven for 15 to 20 minutes until the feta begins to brown. Remove from the oven and allow to cool some before serving

NOTE: It might be easier to serve if baked in a square or rectangular baking dish. The bulgur crust doesn’t stay together really well in a wedge shaped serving.