Moroccan Lamb Filo Pot Pie

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.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6

Course: Main Course, Pastries

Ingredients Method Notes

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

Method

 

1. Preheat oven 180 C
2. On a baking paper lined tray toss sweet potato with extra oil and Moroccan seasoning.
   
3. Bake for 30 minutes.
4. Add pine nuts and stir bake a further 5-10 minutes.
5. In a large pan fry the lamb until starting to brown (you shouldn't need any extra oil)
   
6. Add the onion, capsicum and garlic, cook 10 minutes.
7. Add the harissa, seasoning and mint, cook a few minutes until fragrant.
   
8. Add tomato, chickpeas and parsley simmer a few minutes.
   
9. Stir in the roasted sweet potato and pine nuts.
   
10. Grease 6 ramekins and divide the meat mixture between.
11. 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.
12. 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.