BritMums wanted influencers to take up the #MeatMatters Challenge. Armed with a £10 Tesco voucher to buy ingredients to make a quick and easy under 30 minute beef or lamb dish I set off looking for inspiration.
Beef and lamb recipes can be quick, easy and delicious. As well as tasty and nutritious for the whole family to enjoy. Did you know they have the added benefit of being naturally rich in protein, contain essential vitamins and minerals? Including B vitamins, zinc and potassium, these can help to combat fatigue.
The actual name of this recipe is Moroccan Lamb Filo Pie. The reason I chose this recipe is because it is the perfect healthy and tasty family meal that takes less than 30 minutes to cook. Making it ideal for a quick supper or after school meal. This recipe serves 6. I usually save the leftovers and take them to work the following day.
The ingredients can be easily sourced locally and at most supermarkets. They are incredibly easy to cook with and produce fantastic flavours.
Lamb has always been a favourite meat of mine. It brings back great memories of my childhood. My mum would make the best lamb dinner and mashed potato. I always remember asking her to make sure she bought the mint sauce to go with it. Lamb chops were what she cooked and sometimes lamb shanks. Lamb is such a fantastic tasting meat and the smell of it cooking used to draw us out of our bedrooms!
This recipe is a classic twist on lamb pie and I hope you enjoy it!
Moroccan Lamb Filo Pie
- 1 tbsp Olive Oil
- 1 Onion chopped
- 500g Lamb Mince
- 1 tsp Cinnamon
- 1 tsp Mixed Spices
- 1/2 tsp Ground Cumin
- 100ml Lamb Stock
- 75g Dried Apricots
- 50g Pine Nuts
- Handful Parsley Roughly Chopped
- 6 Sheets Filo Pastry
- 50g Melted Butter
- If like us you have a gas oven, set it to gas mark 5 (107’C). Heat the oil in a large pan and fry the onion until soft. Add the lamb and brown. Stir in the spices and add the stock. Continue to cook on a medium heat for approximately 10 minutes, or until all the liquid has absorbed. Stir through the apricots and season well.
- Toast the pine nuts over low heat in a dry pan, add to the mince and add the parsley.
- Lay one sheet of filo pastry in the bottom of an ovenproof dish and lightly brush on some of the melted butter. Repeat this with two more sheets layering them up until the sides of the dish are completely covered with the excess pastry hanging over the edge.
- Add the filling and fold the excess pastry over the filling. Brush the top with the remainder of the melted butter.
- Brush the remainder of the pastry sheets with butter and tear into strips. Drape over the filling until covered. Bake for 15-20 minutes or until golden and crispy.
Each serving of this recipe contains; 380 calories. 29g fat, 11g saturates, 6g sugar and 1.8g salt.
This is the first time that we have cooked this recipe and I have to say it is very mourish. The apricots blend incredibly well with the lamb and create a sweet taste which really compliments the whole dish. Even our children loved it. We will definitely be making this recipe again and exploring other tasty lamb dishes.
This post is an entry for the #MeatMatters Challenge, sponsored by Simply Beef and Lamb. Learn more about the benefits of cooking and eating beef and lamb along with recipe ideas and inspiration here!