Moroccan-Style Lamb Pie
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 400 g lean lamb (diced)
- • 1 onion (chopped)
- • 2 peppers (chopped)
- • 150 g butternut squash (peeled and cut into 1.5cm dice)
- • 1 tin chopped tomatoes
- • 2 tbsp tomato puree
- • 3 cloves of garlic (crushed)
- • 2 tsp ground cumin
- • 1 1/2 tsp paprika
- • 1/2 tsp cinnamon
- • 1/2 red chilli (finely chopped)
- • 10 g fresh coriander (chopped)
- • 2 chicken stock cubes (made up with 400ml boiling water)
- • 1 lemon (juiced)
- • 40 g snack pack dried apricots
- • 500 g potatoes (peeled and cut into large chunks)
- • 1 tin chickpeas (drained and rinsed)
- • salt and freshly ground black pepper
- • low calorie cooking spray
Preparation Steps
Spray the casserole pan with low calorie cooking spray and place over a medium to high heat.
Place the lamb and onions in the pan and fry for 4-5 minutes until browned.
Add the peppers, garlic, chilli and spices and fry for another minute, allowing the spices to become fragrant.
Stir in the tomato puree, tinned tomatoes and stock.
Add the butternut squash and apricots and bring to the boil.
Turn the heat down to a simmer, cover and allow to gently cook for 1 hour 30 minutes, checking occasionally to make sure it doesn't dry out. You can add a little more water if it does.
After about an hour, put the potatoes and chickpeas in a pan of salted water and cook for 20 minutes, until the potatoes are soft.
When the lamb is tender, stir in the lemon juice and coriander.
Divide between 4 individual dishes or 1 large one.
Preheat the grill on a high setting.
Top the lamb mixture with the potato and chickpea mash, fluffing the top with a fork.
Pop under the grill for a few minutes until golden brown, and serve with your choice of accompaniment.