Spiced lamb pie

Spiced lamb pie

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(7 ratings)

Prep: 30 mins Cook: 4 hrs, 20 mins


Serves 4 - 6

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

Nutrition and extra info

  • cooked filling only

Nutrition: per serving (6)

  • kcal595
  • fat30g
  • saturates10g
  • carbs45g
  • sugars11g
  • fibre4g
  • protein34g
  • salt0.8g
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  • 3 tbsp vegetable oil
  • 800g lamb shoulder, fat removed, diced
  • 3 tbsp plain flour
  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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)



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 cinnamon stick
  • 400g can chopped tomatoes
  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 4 tbsp pomegranate molasses
  • 270g pack filo pastry (4-6 sheets)
  • 50g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g flaked almonds
  • 50g pomegranate seeds


  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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Comments, questions and tips

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6th Apr, 2019
Overall, this is an interesting and tasty pie but it would be more appropriate to call it Sweet lamb pie. I followed the recipe exactly and everyone who ate it tonight found it a little too sweet and rich. I put this directly down to the amount of pomegranate molasses. I would recommend using maybe half the quantity to start with (ie 2 tblspn pomegranate molasses) and then check the flavour half way through the cooking stage. If you find it needs more molasses then add it then.
18th Dec, 2017
As I'm not a big lamb fan I used slow cooked shin beef. I also added cous cous and chickpeas so I didn't need to serve anything else with it. The cous cous obviously absorbed the liquid which made the pie a bit firmer. Loved it. Will definitely be making again!
Frantic Flapjack
18th Apr, 2017
This was very well received on Easter Sunday. I only used half a lemon as I thought it be would too overpowering and acidic to use a whole one. As with mariabudgen below, the bottom started to burn quite quickly on the hob, even at a low heat so I transferrred to 160 degree oven which was much better. Didn't use the pomegranate seeds.
18th Mar, 2017
Made this recipe from the latest magazine and had all the ingredients bar the fresh pomegranate seeds for decoration so left those out. Only had blanched whole almonds so chopped those to sprinkle on instead of using flaked. We found that cooking the meat in the casserole on the hob top wasn't ideal as even on the lowest heat setting the sauce was burning on the bottom so midway through we transferred to the oven on GM3 which worked better. The pie looked great with the crisp filo topping and that tasted great too with stew in combo but we did think the sauce was slightly too rich bordering on acidic. I think this was from volume of pomegranate molasses so a bit less of that and some lamb stock as used by last reviewer may be the answer but that's why I've rated 4 not 5. Would make again on that basis though as it's a nice different dish.
14th Mar, 2017
Made this over the weekend and it was really divine - everyone loved it and went back for seconds. Also, it's pretty easy despite looking quite a challenge - though it does take up a lot of time. I couldn't find any pomegranate molasses in the supermarket, nor, for some reason, any ras-el-hanout. But no bother, I had another tried and tested tagine recipe and I sort of combined the two very successfully. So - if you can't find the spices, I used: 1tsp ground ginger 1tsp ground cinnamon 1 tbsp ground paprika 1/2 tsp chilli powder (optional). I also added some lamb stock (about 350ml) as well as quartered apricots and a small handful or so of dates. Once i'd added everything, i let it simmer on the hob for about two hours, then did the phyllo and popped into the oven for it to crisp up which took about 45 mins. DELICIOUS. Will definitely make again, hopefully next time with the pomegranate molasses!
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