Moroccan Lamb Pie Recipe (Ras El Hanout)

Moroccan Lamb Pie

Use our Great Taste award winning Ras El Hanout spice blend to create a delicious Moroccan cuisine inspired lamb pie. 

Serves 4
Prep Time: 5 minutes
Cook Time: 45 minutes

INGREDIENTS
400g Lamb mince
400g Chickpeas cooked (1 tin)
1 tbsp Olive oil
1 Onion finely chopped
2 Carrots peeled and finely diced
3 Garlic cloves crushed
1/2 Lemon
250ml Lamb or chicken stock (1 stock cube)
Handful of Parsley
6 Filo pastry sheets
25g Butter – melted
INSTRUCTIONS
Preheat oven to 180C
Heat the oil in a large pan, add the onion and carrots, soften for around 8 minutes, stirring regularly to prevent sticking.
Add the garlic, stir for a minute before adding the lamb mince. Cook the lamb for around 5 minutes to brown and then scatter in the Ras El Hanout and chickpeas, stir and add stock.
Bring to the boil and then reduce to a simmer for 15 minutes. Scatter in the parsley and squeeze in the juice from the lemon, stir well before decanting the contents into a pie dish.
Place a filo pastry sheet on the work surface and brush with melted butter.  Crumple the pastry over the pie mix and repeat the process 6 times until you have several sheets of filo on top and give the pie a final brush with the remaining butter.
Bake the pie for 15 minutes until the filo pastry has browned.

Buy Freshly Spiced Ras El Hanout Spice Blend

Photo of Ras El Hanout Spice Blend

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