Impress your guests this weekend with this Harissa spiced lamb and vegetable pie.


  • 1 sheet Careme puff pastry (or any good quality all butter puff), thawed and left refrigerated

  • 1 tbsp olive oil

  • 1 onion, finely diced

  • 1/2 cup celery, finely diced

  • 1/2 tsp sweet paprika

  • 1/2 tsp ground ginger

  • 1/2 tsp ground coriander

  • 500g boneless lamb shoulder, cut into small chunks

  • 200g carrots, cut into rounds

  • 1/4 cup harissa paste

  • 2 tbsp tomato paste

  • 1 400g tin diced tomatoes

  • 1 cup vegetable stock

  • 1 tsp sea salt flakes

  • Freshly ground pepper

  • 1 tbsp cornflour

  • 1/2 frozen peas

  • 1 egg, lightly beaten


  • 1.

    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.

  • 2.

    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.

  • 3.

    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 information

Nutritional analysis per serving (6 servings)

  • Energy 543kj
  • Fat Total 37g
  • Saturated Fat 12g
  • Protein 20g
  • Carbohydrate 32g
  • Sugar 6g
  • Sodium 635mg

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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