- sweet potatoes 400g, peeled and cut into 1cm dice
- lamb mince 400g
- onion 1 large, finely chopped
- red pepper 1, cut into small dice
- harissa 2 tbsp
- cumin seeds 1 tsp, lightly crushed
- ground cinnamon 1 tsp
- dried mint 1 tsp
- plain flour 2 tsp
- lamb stock 100ml
- tomato purée 1 tbsp
- flat-leaf parsley a small bunch, chopped
filo pastry 5-6 sheets, (depending on size of sheets)
butter 50g, melted
black onion seeds 2 tsp
Yoghurt hummus sauce
- natural yogurt 200ml
- hummus 200g
- harissa 2 tsp
Cook the sweet potato in boiling salted water until just tender – keep an eye on it and don’t let it go mushy. Drain really well.
Fry the lamb mince in a large non-stick pan until browned and starting to caramelise (you shouldn’t need extra fat as the lamb will have enough). Add the onion and pepper, put on a lid and cook gently, stirring now and again, for 10 minutes until all the veg has softened.
Add the harissa, spices and mint and cook for a few minutes until fragrant. Stir in the flour until it disappears, then add the stock and tomato purée and bubble for a few minutes until the mince is glossy. Stir in the sweet potato and parsley, season and cool.
To assemble the pie, heat the oven to 190C/fan 170C/gas 5.
Brush the filo with melted butter and overlap 3-4 sheets in the bottom of a metal pie dish approximately 23cm (a cake tin will also work). Tip in the lamb filling and fold in the overhanging filo. Butter and scrunch up the rest of the filo and use to top the pie. Scatter over the onion seeds then bake for 30-35 minutes or until dark golden and crisp. Mix together the yogurt and hummus then swirl through the harissa.
Leave the pie to sit for 10 minutes before cutting into wedges and serving with the yogurt sauce.