Lamb tagine pie
Kate Carless @KateCarless
Cooking Instructions
- 1
Heat a tbsp oil in heavy based pot with a lid. Brown the lamb and add 1 tbsp flour. Coat and remove from the pot for later.
- 2
Heat another tbsp oil in the pan. Add the onion, carrot and celery and fry until soft. Add the spices and garlic and fry for a couple of minutes.
- 3
Next, add the lamb back into the pot, then the tinned tomatoes, passata, puree, stock and chickpeas. Simmer on low for 1 hour minutes. Then add the squash and simmer for another 40 minutes.
- 4
Once the lamb is soft, transfer the mixture to a pie tin. Top with feta. Then cover with puff pastry and an egg wash. Bake for 40 minutes until golden.
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Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week.
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