Spiced lamb pie

This stunning filo pastry pie is a twist on a lamb tagine. A hearty main meal that wouldn't look out of place on any dinner-party table

  • Prep:30 mins
    Cook:4 hrs 20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 595
  • fat 30g
  • saturates 10g
  • carbs 45g
  • sugars 11g
  • fibre 4g
  • protein 34g
  • salt 0.8g

Ingredients

  • 3 tbsp vegetable oil
  • 800g lamb shoulder, fat removed, diced
  • 3 tbsp plain flour
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp ras el hanout
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • good pinch of ground cloves
  • good pinch of saffron (optional)
  • 1 cinnamon stick
  • 400g can chopped tomatoes
  • 1 lemon, zested and juiced
  • 1 tbsp honey
  • 4 tbsp pomegranate molasses
  • 270g pack filo pastry (4-6 sheets)
  • 50g butter, melted
  • 50g flaked almonds
  • 50g pomegranate seeds

Method

  1. Heat the oil in a large flameproof casserole dish. Toss the lamb in the flour with some seasoning, then brown it in the dish. Do this in batches so you don’t overcrowd the dish (which will cause the meat to steam instead of fry). Take your time to build up a deep brown colour, which will add lots of meaty flavour to the stew. Set the meat aside on a plate as you go.

  2. Add the remaining oil to the dish along with the onion and garlic. Cook for 5 mins until softened, then stir in the spices, tomatoes, lemon zest and juice, honey and molasses. Fill the tomato can halfway with water, swill around and add this too. Season well, bring to a simmer and cover with a lid. Reduce the heat and cook for 2 hrs 30 mins-3 hrs or until the meat is tender. Leave to cool.

  3. Heat oven to 180C/160C fan/gas 4. Transfer the meat to a pie dish that’s about 25cm wide, or leave it in the casserole if it’s wide enough to fit the topping. Unwrap the filo and brush a sheet with butter, scrunch up and place on top of the pie. Continue with the remaining sheets until the tagine is covered. Drizzle any remaining butter over the top and scatter over the almonds, then bake for 45 mins or until the pastry is crisp and golden. Scatter over the pomegranate seeds just before serving.

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