Spiced Lamb & Filo Pie

The crispiest pie topping with a lip-smacking spicy lamb filling. It’s impressive, deceptively simple and oh-so good.

📝 Ingredients

• 1 Onion
• 200 g Roasted Red Peppers
• 2 Potato
• 6 Clove Garlic
• 7cm Ginger
• 5 Red Chilli
• 3 tbsp Tomato Purée
• 0.5 tsp Ground Turmeric
• 1 tsp Ground Allspice
• 1 tsp Paprika
• 400 g Lamb Mince
• 50 g Butter
• 100 g Filo Pastry
• Salt
• Olive Oil

👨‍🍳 Instructions

1. 1Finely chop the onion and red peppers, then dice the potato.
2. 2Bash the garlic, ginger and red chillies in a pestle and mortar with a big pinch of salt to make a thick paste.
3. 3Add a big glug of oil to a pan and fry off the onions for 10 mins until soft and slightly golden. Add in the tomato purée and cook for 5 mins until it has darkened. Then add the chilli paste and cook for 2 mins until fragrant. Add in the turmeric, allspice and paprika and give it a mix.
4. 4Add in the lamb mince and cook for 10 mins until it’s cooked through.
5. 5Add in the potatoes with 100ml of water and cook for 5 mins just until the potatoes are half cooked.
6. 6Mix in the chopped red peppers.
7. 7Season with salt and pepper, then allow this filling to cool fully in a bowl.
8. 8Preheat the oven to 180°C.
9. 9Melt the butter and combine with 150ml of water.
10. 10Brush the butter water mixture over the filo pastry, and lay out 3 sheets in the bottom of a 20cm cake tin. Fill with the lamb mixture and cover the top with more brushed filo pastry.
11. 11Bake in the oven for 30 mins or until the top is golden brown.
12. 12Allow to cool for 10 mins before cutting.
13. 13Slice up and serve warm!