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One Pot Lamb Pie with Filo Crust One Pot Lamb Pie with Filo Crust

One Pot Lamb Pie with Filo Crust

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When the moon hits your eye like a big one pot pie, that’s amore. When you suddenly squeal because you stepped on an eel, that’s a moray. Jokes aside, there’s nothing funny about our One Pot Lamb Pie with Filo Crust. Just joy and amore, thanks to this creamy, tangy, moreish lamb leg steak filling that is topped with a crisp filo crust. Best of all? It’s ready in just 40 minutes!

Preparation: 5 mins 
Cooking: 35 mins
Ingredients

Serves 4

4 lamb leg steaks, cut into chunks

1 teaspoon olive oil

1 large leek, finely sliced

150g mushrooms, cleaned and sliced

25g butter

30g plain flour

300ml hot chicken stock

150ml double cream

2 teaspoons Dijon mustard

100g baby spinach leaves

A small handful of freshly chopped chives

Salt and freshly milled black pepper

For the filo crust

6-8 sheets of fresh filo pastry

50g butter, melted

Extra chopped chives, to garnish

To serve

Seasonal salad leaves

Method
  • Heat the oil in a medium shallow ovenproof casserole pot over medium-high and quickly fry the leeks until soft, then add mushrooms and cook for a few minutes until golden.
  • Add the lamb and continue to cook for 3 - 4 minutes until brown. Transfer to a plate and prepare the sauce.
  • Melt the butter in the same casserole pot. Whisk in flour and cook for 1 minute, then gradually add the hot stock, whisking continuously until smooth.
  • Stir in cream, mustard, spinach and chives. Season.
  • Return the lamb and vegetables to the casserole and mix well.
  • For the filo crust, preheat the oven to 200ºC, 180ºC fan, Gas Mark 6.
  • Unroll the filo pastry and cover with a clean, damp tea-towel.
  • Lay a single sheet of filo onto a chopping board and brush with a little melted butter. Roughly scrunch the pastry sheet and arrange on top of the pie.
  • Repeat until the pie is completely covered.
  • Bake in a hot oven for 20 minutes until golden and crisp, garnish with the chives and serve with the salad leaves.

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