Meat + Poultry Ground Meat Ground Lamb Spiced-Lamb and Potato Pie 5.0 (1) 1 Review The Chew co-host Carla Hall is a savory-pie specialist: As a contestant on Top Chef, she won a challenge by making the ultimate chicken potpie. For this Mediterranean revamp of a shepherd’s pie, Hall adds feta and fresh mint and swaps in fried potato slices for the usual mashed potatoes. Slideshow: More Lamb RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners. By Carla Hall Carla Hall Instagram Website Carla Hall first won over audiences when she competed on Bravo's Top Chef and Top Chef: All Stars and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others.Expertise: cooking, soul food, food TV, cookbooks.Experience: Carla spent 7 years co-hosting ABC's Emmy award-winning, popular lifestyle series The Chew, and she currently brightens the mornings of millions as a Culinary Contributor to Good Morning America. Carla is featured on Food Network shows such as BakeAway Camp, Thanksgiving Baking Championship, Holiday Baking Championship, and Worst Cooks in America, as a judge and a host. She was also a judge on Netflix's Crazy Delicious. Carla hosts a podcast on the Wondery Platform, called Say Yes with Carla Hall, focused on interviews with successful people to explore how they overcame challenges and found ways to flourish. Her latest cookbook, Carla Hall's Soul Food: Everyday and Celebration, was published in 2018, landing on best cookbook lists across the country and receiving a NAACP Image Awards nomination.Born in Nashville, Carla grew up surrounded by soul food. When the time came for her to select her career path, she first opted for a business route – she graduated from Howard University's Business School and worked as an accountant for two years – before deciding to switch gears to work as a runway model. It was during that time, as she traveled (and ate) her way through Europe for a few years, that she truly realized her deep-rooted passion for food could be her career path.Today, she is a trained chef who has worked in several professional restaurant kitchens in and around the Washington, D.C. area and is an accomplished television personality and author. In addition to being featured in numerous cookbook collections including The Chew series of cookbooks, she authored Carla's Comfort Food: Favorite Dishes from Around the World and Cooking with Love: Comfort Food That Hugs You.Carla is very active with a number of charities and not-for-profit organizations that reflect her passion for causes close to her heart. She is on the board of trustees for Helen Keller International, Pajama Program, GenYouth, and 4H. The thread which runs through all of these things is advocating for the physical and mental well-being of children.Carla lives in D.C. with her husband, Matthew Lyons. Food & Wine's Editorial Guidelines Published on December 29, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 45 mins Total Time: 45 mins Yield: 4 to 6 Ingredients 1/4 cup extra-virgin olive oil 1 pound baking potatoes, peeled and very thinly sliced Salt Freshly ground pepper 1 pound ground lamb 1 small onion, chopped 2 garlic cloves, chopped 1 tablespoon chopped mint, plus mint leaves for garnish 1 teaspoon dried oregano 2 tablespoons all-purpose flour 1 cup chicken stock or low-sodium broth 1 cup frozen peas, thawed 5 ounces feta cheese, crumbled (1 cup) Directions Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil over moderately high heat. Add the potatoes and cook, stirring occasionally, until golden brown, about 7 minutes. Drain on paper towels and season with salt and pepper. Meanwhile, heat a 10-inch cast-iron skillet over moderately high heat. Add the ground lamb, season with salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Drain off all but 1 tablespoon of fat from the pan. Add the onion and cook, stirring frequently, until softened, about 3 minutes. Add the garlic, the chopped mint and the oregano and cook, stirring, for 1 minute. Add the flour and cook over moderate heat, stirring, for 2 minutes. Add the chicken stock, season with salt and pepper and bring to a boil. Stir in the peas and remove from the heat. Spread the meat mixture in an even layer and arrange the potatoes on top in overlapping slices. Top with the feta. Bake the pie for about 15 minutes, until the cheese is lightly browned and the meat is bubbling. Let cool slightly, then garnish with mint leaves and serve. Rate it Print