Updated: Jul 2, 2020
Serves: 6 Preparation time: 15min Cooking time: 1hr
· 1 tbs olive oil · 1 large brown onion, sliced · 2 garlic cloves, crushed · 500g lean lamb steaks, diced · 1 tsp cumin · 1 x 50g sachet no added salt tomato paste · 2 tbs plain flour · 1 x 400g can no added salt chopped tomatoes · ½ cup reduced salt beef stock · 2 large carrots, sliced · 1 x 400g can chickpeas, drained · 2 cups silverbeet leaves · Olive oil spray · 6 sheets filo pastry
1. Heat olive oil in a large saucepan over medium heat. Sauté onion & garlic for 5 min or until soft. Add lamb and cook for 4-5 min, or until browned. Stir in cumin, tomato paste & flour; cook for 1 min.
2. Add canned tomatoes; stock and carrots to pan; stir. Cover and simmer, stirring occasionally for 30min. Stir in chickpeas and silverbeet; cook for a further 2 min or until the silverbeet has just wilted.
3. Pre heat oven to 190 ºC. Lightly spray 6 small pie dishes with olive oil. Divide lamb mixture among dishes. Cut filo shets, 2 at a time, into quarters; scrunch and arrange over lamb. Repeat process with remaining filo to cover all pies. Spray filo top with olive oil and bake for 25-30min or until golden.