Spiced lamb pie

Spiced lamb pie

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(3 ratings)

Prep: 30 mins Cook: 4 hrs, 20 mins

Easy

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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Ingredients

  • 3 tbsp vegetable oil
  • 800g lamb shoulder, fat removed, diced
  • 3 tbsp plain flour
  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    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)
    Saffron

    Saffron

    sah-fron

    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
    Lemon

    Lemon

    le-mon

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

  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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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Comments, questions and tips

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Frantic Flapjack
18th Apr, 2017
3.8
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.
mariabudgen
18th Mar, 2017
3.8
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.
vee9r
14th Mar, 2017
5.05
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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