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.