Samosa pie

Cover spiced lamb mince, stewed potato and peas with crispy filo pastry for a low-fat, Indian-inspired dinner

  • Prep:5 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 308
  • fat 9g
  • saturates 2g
  • carbs 43g
  • sugars 14g
  • fibre 8g
  • protein 9g
  • salt 0.4g


  • 2-3 tbsp vegetable oil
  • 1 onion, chopped
  • 500g lamb mince
  • 2 garlic cloves, finely chopped
  • 2 tbsp curry powder
  • 1 large sweet potato (about 300g), peeled and grated
  • 100g frozen peas
  • handful coriander, roughly chopped
  • juice ½ lemon
  • 3-4 sheets filo pastry
  • 1 tsp cumin seeds


  1. Heat oven to 180C/160C fan/gas 4. Heat 1 tbsp of the oil in a frying pan. Cook the onion and mince for about 5 mins until the meat is browned. Stir in the garlic, curry powder, sweet potato and 300ml water. Cook for 5-8 mins until the potato has softened. Stir in the peas, coriander and a squeeze of lemon juice, then season.

  2. Spoon the mixture into a baking dish. Brush the sheets of filo with the remaining oil and scrunch over the top of the mince. Sprinkle with cumin seeds and bake for 10-15 mins or until the top is crisp.

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