Curried Scotch Lamb pie

Nutrition

Energy 362kcal
Fat 15g
Sat Fat 4.4g
Protein 25g
Salt 0.85g

Ingredients

Cooking Method

Method

1
Add the potatoes to a saucepan, cover with water, bring to the boil and simmer until cooked through. Once cooked, drain and leave to steam dry in the colander.
2
While the potatoes are cooking, heat 1 tbsp olive oil in a large saute pan or casserole dish over a high heat and add the diced Scotch Lamb. Fry until browned on each side and set aside on a plate.
3
Turn the heat down to medium and add the onion and a pinch of salt. Stir occasionally and fry until softened and golden but not coloured (this will take about 10 minutes).
4
Once the onions are cooked, add the garlic, ginger and green chilli and fry for a couple of minutes before adding the curry powder. Stir well, return the lamb to the pan with any resting juices and stir through the tomato puree.
5
Add the potatoes and spinach and stir over a low heat until the spinach is wilted, taking care not to break up the potatoes too much. Add the mango chutney, season to taste and put the filling in a large bowl to help it cool down quicker.
6
Heat the oven to 160°C fan/180°C. Use the remaining 2 tbsps olive oil to lightly brush the insides of a 23cm cake tin. Lightly oil each sheet of filo pastry and gently layer and overlap the sheets inside the cake tin so the edges of the pastry sheets are overhanging the tin.
7
When your filling is no longer hot, pile it into the lined cake tin, pressing it down gently. Once all your filling is in, fold over the overhanging sheets so the pie is encased in the filo.
8
Brush the top with any remaining oil and bake in the oven for 30-35 minutes until golden brown. You may need to cover the pie with some foil if the top is getting too dark.
9
Once baked, allow to cool in the tin for 10 minutes before serving with some fresh watercress on the side and a little yoghurt or mango chutney if desired.

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