Moroccan spiced lamb pie
- 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
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.