Moroccan spiced lamb pie

Moroccan spiced lamb pie

The lamb and squash are infused with the flavours of the spices in this fragrant, flavoursome pie.

By , 21 September 2015
Moroccan spiced lamb pie
  • Ready in: 180 mins
  • Serves: 8
  • Price: £1.30 per serving
Nutritional Info
Each 100g serving contains
  • Fat 19.1
    27%
  • Sat Fat 9.6
    48%
  • Sugar 8
    9%
  • Salt 1
    17%
  • Cals 378
    19%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1583kJ/378kcal.
Ingredients
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 1 celery stick, sliced
  • 2 x 300g packs Butcher's Selection Diced Lamb
  • 1 level tsp paprika
  • 1 level tsp cumin
  • 1 level tsp mild chilli powder
  • 390g carton chopped tomatoes
  • 50g dried apricots, halved
  • 2 tbsp tomato purée
  • 250ml lamb stock (made with 1 stock cube)
  • 600g butternut squash (peeled weight), cut into 2cm cubes
  • 200g plain flour, plus extra for rolling out
  • 100g butter (chilled), cut into cubes
  • 1 egg, beaten
Method
  • Heat the oil in a large pan over a medium heat, then add the onion and celery and cook for 5 minutes. Remove with a slotted spoon. Turn up the heat, add the lamb and brown in 2 batches. Stir in the spices and cook for 1 minute.

  • Return the onion to the pan with the tomatoes, apricots, tomato purée and stock, and pour into the pan. Stir well, cover and simmer for 2 hours until tender, adding the squash for the last 30 minutes. Transfer to a small roasting tin and cool.

  • Meanwhile, mix the flour and a small pinch of salt in a bowl. Rub in the butter, using your fingertips. Add 2-3 tbsp chilled water to make a firm, but not sticky, dough. Wrap in cling film and chill for at least 15 minutes.

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Roll the pastry out to the thickness of a pound coin. Cut out a pastry lid slightly larger than the tin. Cover with the pastry lid, letting it overlap the edges slightly, then lightly press down all along the edges. Cut 2 slits in the middle of the lid, to allow steam to escape.

  • Brush with beaten egg and bake for 45-50 minutes.