Lamb and Sweet Potato Filo Pie
Lamb and Sweet Potato Filo Pie



  • 400g diced sweet potato
  • 400g lamb mince
  • 1 chopped onion
  • 1 red capsicum, diced
  • 2 tbsp harissa paste
  • 1 tsp crushed cumin seeds
  • 1 tsp ground cinnamon
  • 1 tsp dried mint
  • 2 tsp flour
  • 100ml hot lamb stock
  • 1 tbsp tomato puree
  • Chopped parsley
  • 6 sheets of filo pastry
  • 50g melted butter
  • 2 tsp onion seeds
  • Cook the sweet potato in boiling water until just tender. Drain well. Meanwhile, fry the mince to brown all over, then add the capsicum and onion and cook for 10 mins more. Add the spices, mint and harissa and cook for 3 mins, then stir in the flour, stock and tomato puree. Bubble for 5 mins, then stir in the cooked sweet potato and some chopped parsley. Season well and leave to cool.
  • Preheat the oven to 190C. Brush the filo sheets with melted butter and overlap 4 sheets in the bottom of a 23cm pie tin. Tip in the lamb and sweet potato filling and fold the overhanging pastry over the top. Butter the remaining pastry sheets and scrunch them up, then use this to top the pie. Scatter with onion seeds and bake for 30 mins or until crisp and golden, then leave to sit for 10 mins before serving. Delicious!
90 mins
6 serving

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