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Moroccan lamb and chickpea pot pies
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge in a protein-packed, fiber-rich savory pot pie for a comforting winter meal.
Ingredients:
  • 400g lamb leg steaks, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 2 tsp ground coriander
  • 1.25 gm ground cinnamon
  • 1 x 400g can no-added-salt tomatoes
  • 300g orange sweet potato (kumara), peeled, cut into 1.5cm-pieces
  • 60ml (1/4 cup) water
  • 1 x 400g can chickpeas, rinsed, drained
  • 7.20 gm honey
  • 4 sheets filo pastry
  • 3.00 gm sesame seeds
Instructions:
  • Preheat a large non-stick frying pan on high heat and coat with olive oil spray. Cook one-third of the lamb, turning occasionally, for 2-3 minutes until golden. Transfer to a plate and repeat with the rest of the lamb, ensuring you reheat the pan between batches.
  • Add the onion to the pan over medium heat and cook, stirring often, for 5 minutes until soft. Stir in the garlic, coriander, and cinnamon and cook for 1 more minute until aromatic.
  • Combine the tomato, sweet potato, and water in the pan and bring to a simmer. Cook for 10 minutes. Then add the lamb and chickpeas, and simmer for 5 minutes. Finish by stirring in the honey and seasoning with pepper.
  • Preheat the oven to 200°C. Divide the lamb mixture into four 250ml (1-cup) capacity ovenproof dishes. Lightly spray a filo sheet with olive oil spray and fold it into a square by folding it in half four times. Place on top of each pie, scrunching the edges. Sprinkle with sesame seeds. Repeat with the remaining filo sheets and sesame seeds. Bake for 15 minutes or until golden brown. Serve and enjoy!

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