This recipe first appeared in Food magazine issue 72.
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Ingredients
Method
1.Preheat the oven to 210°C. In a large frypan, heat the oil and gently cook the onion, garlic, carrot and celery with the rosemary and thyme until the vegetables are tender. If using fresh mushrooms, include them too. Add the lamb mince and cook until it is browned.
2.Pour off any excess fat and stir in the flour. Add the stock a little at a time, mixing well after each addition.
3.Mix in the tomatoes and canned mushrooms, if using, and bring the mixture to the boil. When heated through, pour the mince mixture into an ovenproof dish.
4.Brush a sheet of the filo lightly with some of the butter, then crumple it slightly and place it on top of the filling, butter side facing up. Continue layering the filo on top of the filling, crumpling each sheet a little to create light, crispy layers when it is cooked.
5.Bake the pie in the preheated oven for 35 minutes, or until the top is dark golden.
Note
- This recipe could be assembled as individual pot pies and frozen unbaked until needed-ideal for smaller households.
