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Lamb Tagine Pie

We all love a good pie, and there are some perennial favourites that we all come back to time and time again. But sometimes it’s good to mix things up. Tender shoulder of lamb, stewed with Moroccan spices, honey and molasses, and topped with a crisp filo pastry, this really is one hell of a pie. Using the pressure cooker greatly reduces the cooking time, but you can just as easily cook the tagine in the oven if you prefer.

Lamb Tagine Pie

Lamb Tagine Pie

And rich and spicy lamb tagine, topped with scrunchy, crispy filo pastry
5 from 1 vote
Print Recipe
Prep Time 30 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs 10 mins
Course Main Course
Cuisine Moroccan
Servings 4 people
Calories 976 kcal

Equipment

  • Pressure Cooker
  • Large casserole
  • Pastry Brush

Ingredients
 
 

  • 800 g shoulder of lamb diced
  • 3 tbsp plain flour
  • 2 tbsp olive oil
  • 2 medium onions peeled and chopped
  • 2 cloves garlic peeled and chopped
  • 2 medium carrots peeled and chopped
  • 1 small leek finely sliced
  • 50 g celery finely sliced
  • 1 tbsp harissa powder
  • 2 tsp coriander
  • 1 tsp cumin
  • 1 tsp saffron
  • 1 tbsp worcestershire sauce
  • 1 stick cinnamon
  • .5 tsp sumac
  • .5 tsp ground cloves
  • .5 tsp fenugreek
  • 1 piece lemon zest and juice
  • 1 tbsp honey
  • 1 tbsp pomegranate molasses
  • 400 g tinned chopped tomatoes
  • 100 g pitted dates
  • 1 cube chicken stock
  • 1 pack filo pastry approx 250g or 12 sheets
  • 100 g unsalted butter
  • seasoning

Instructions
 

  • If not already diced, trim of any excess fat and cut into cm, half inch squares. Toss in the flour with a little salt and pepper.
  • Heat the oil in a large flameproof casserole over a medium heat, then brown the meat in two batches. Ensure it's well coloured, then set aside on a plate using a slotted spoon.
  • Turn down the heat, then add the onion. Cook for around five minutes, until softened, then add the garlic, carrot, leek and celery and cook for a further two minutes.
  • Sprinkle in the dry spices, and cook out for a couple of minutes more.
  • Add in the honey, molasses, lemon, dates and tinned tomatoes, then fill the tin with cold water, swill it out and add into the pan. Season well, bring to a simmer and cook for 5 minutes to bring all the flavours together.
  • Transfer the sauce and the meat to the pressure cooker, and cook on high for approx 45 minutes, until the meat is good and tender.
  • Transfer the tagine back to the casserole, and simmer for approx 20 minutes until the sauce is thickened to your liking. Allow to cool.
    Lamb Tagine Base
  • Preheat the oven to 180C, 160C fan, gas mark 4.
  • Either in a small pan on top of the stove, or a bowl in the microwave (be careful), melt the butter ready to use.
  • Brush the sheets, one at a time, with the melted butter, scrunch into a loose ball, and the gradually built them up across the top of the casserole. Continue until they are all used.
    Filo Topping
  • Drizzle any remaining butter over the top, then bake for 45 minutes in the oven until the filo is crisp and golden.
    Lamb Tagine Pie
  • Serve alongside creamy mashed potato and some steamed green vegetables, or a spiced cous cous salad.
    Lamb Tagine Pie with Mash

Notes

If you prefer, you can always cook the tagine in the oven rather than in the pressure cooker. Just cover with a lid, and cook at 180C, 160C fan, gas mark 4, for around 1 hour 45 to 2 hours, until the meat is nice and tender.

Nutrition

Nutrition Facts
Lamb Tagine Pie
Amount per Serving
Calories
976
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
1
g
Cholesterol
 
135
mg
45
%
Sodium
 
1152
mg
50
%
Potassium
 
1177
mg
34
%
Carbohydrates
 
116
g
39
%
Fiber
 
9
g
38
%
Sugar
 
29
g
32
%
Protein
 
38
g
76
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
976
Keyword pie
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