Impress your guests this weekend with this Harissa spiced lamb and vegetable pie.
Heat the oil in a large, heavy based saucepan that has a lid. Add the onion and celery and sauté for 5 minutes over a medium heat. Add in the lamb carrot, paprika, coriander and ginger and cook, turning until the meat has browned and spices have toasted. Add the harissa, tomato paste, tinned tomatoes and stock. Stir to combine. Reduce heat and cook for at least 2 hours or until lamb is tender and most of the liquid has reduced. Stir through the frozen peas.
Take 2 tablespoons of the cooking liquid from the pot and mix through the cornflour. Add back to the lamb and stir over heat until the mixture thickens.
Preheat oven to 180C. Transfer the filling to a medium pie dish and cover with the pastry sheet. Trim the edges and press down firmly to seal. Cut a small slit in the centre of the pie to allow for steam to escape. Brush over beaten egg. Place the pie into the hot oven for 30- 40 minutes or until the pastry is golden.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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