Spiced lamb bake
- 250g Sebago potatoes, peeled and chopped
- 1 large head of broccoli, cut into small florets
- 1 tablespoon olive oil
- 2 spring onion
- 2 celery stalks
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon chilli powder
- 2 teaspoons dried oregano
- 400g lean lamb mince
- 1 medium carrot, peeled, grated
- 1 medium zucchini, peeled, grated
- 600g tin no added salt chopped tomatoes
- 4 cups baby spinach leaves
- 5 sheets filo pastry
- Spray olive oil
Cook potatoes in a saucepan of boiling water for 8-10 minutes or until just
tender, adding broccoli for the last 2 minutes. Drain. Return to the pot
and mash roughly with a fork. Set aside.
Heat oil in a frying pan over medium-high heat. Add spring onion and celery
and cook, stirring, for 3 minutes or until softened. Add cumin, garam
masala, ground coriander, turmeric, chilli powder, dried oregano and lamb
mince and cook for 5-8 minutes until mince is brown.
Add carrot, zucchini, chopped tomatoes, potato and broccoli mash and, cook,
stirring for 8-10 minutes until lamb is cooked. Stir in the spinach and
stir until spinach has wilted.
Transfer the meat mixture to the greased baking dish.
Scrunch each filo pastry sheet into very loose balls and place on top of
the pie. Repeat with remaining filo sheets. Spray filo with olive oil and
place in the oven to cook for 5-10 minutes, or until golden and flaky.
Allow to cool. You can either freeze the lamb bake in the ovenproof dish
that it was cooked in or portion out and freeze in individual freezer bags
or airtight containers.
Once reheated, divide the spiced lamb bake between 4 bowls.
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