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 And rich and spicy lamb tagine, topped with scrunchy, crispy filo pastry Pressure CookerLarge casserolePastry Brush 800 g shoulder of lamb (diced)3 tbsp plain flour2 tbsp olive oil2 medium onions (peeled and chopped)2 cloves garlic (peeled and chopped)2 medium…