Main Meals
Moroccan Lamb Filo Pot Pie
16
Sep
Sep
A spicy lamb, chickpea and sweet potato Pot Pie with a flaky top.
Pot pies are a lighter way to enjoy a pie, no pastry on the base of a single serve ramekin, then in with the filling and top with crisp filo pastry.
Serve with a salad and some oven baked potato wedges.
Moroccan Spiced Lamb Pot Pie
A spicy lamb pot pie.
Ingredients
- 400 gm Sweet Potato, peeled and diced (1cm)
- 500 gm Lamb Mince
- 1 Can Chickpeas, drained
- 3 tsp Harissa My favourite is Josh & Sue Rose Harissa
- 2 tsp Moroccan Seasoning My favourite is Screaming Seeds Marrakesh Magic
- 1 tsp Dried Mint
- 1/4 Cup Pine nuts
- 1/2 Onion, finely chopped
- 1/2 Red Capsicum, Small Dice
- 3 Tbsp Tomato Puree, (Passata)
- 1/4 Cup Chopped parsley
- 6 Sheets Filo Pastry
- 50 gm Butter Melted
- 1 tsp Moroccan seasoning, Extra I like Screaming Seeds Marrakesh Magic
- 1 tsp Olive oil, Extra
Instructions
- Preheat oven 180 C
- On a baking paper lined tray toss sweet potato with extra oil and Moroccan seasoning.
- Bake for 30 minutes.
- Add pine nuts and stir bake a further 5-10 minutes.
- In a large pan fry the lamb until starting to brown (you shouldn't need any extra oil)
- Add the onion, capsicum and garlic, cook 10 minutes.
- Add the harissa, seasoning and mint, cook a few minutes until fragrant.
- Add tomato, chickpeas and parsley simmer a few minutes.
- Stir in the roasted sweet potato and pine nuts.
- Grease 6 ramekins and divide the meat mixture between.
- Brush filo pastry with a little butter 1 sheet at a time; fold in half, butter again then fold in half again, scrunch the pastry a little then place on top of meat and butter the top.
- Bake in the oven approximately 30 minutes or until pastry is golden and crunchy.
Notes
You could make this as a large pie layering the filo pastry on the bottom of a pie dish and then topping with more filo pastry.
