All the comfort of a traditional Shepherd's pie with the crisp and crunch and zing of a samosa!
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
- a bit of oil for cooking
- 1 onion chopped
- 17.6 ounces lamb mince or beef if you prefer
- 1 medium sweet potato about 300 grams/10.5 ounces, peeled & grated
- 2 garlic cloves chopped or minced
- a piece of fresh ginger the size of the width of your thumb peeled & grated or finely chopped
- 2 tablespoons curry powder I used a medium-strength powder
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 1 1/4 cup stock I used beef
- 3.5 ounces frozen peas
- a good handful fresh coriander chopped
- 1/2 juice of a lemon
- salt & pepper
- 3 to 4 sheets filo pastry
- 1 teaspoon cumin seeds
Heat the oven to 180C/355F. Heat a drizzle of oil in a pan, then fry the onion for a couple of minutes. Add the lamb mince and brown for about 5 minutes, then add the sweet potato, garlic, ginger, curry powder and tomato paste. Stir well, then sprinkle over the flour and stir again.
Add the stock to the pan, then cook on a medium heat for about 10 minutes or until the potato has softened, then stir in the peas, coriander and lemon juice. Season well.
Tip the meat mixture into a medium-sized pie or baking dish, then brush your filo pastry sheets with a little oil and scrunch over the top of the meat (I only needed 3 sheets but use 4 if that’s better for the size of your dish). Finally, sprinkle over the cumin seeds and bake for about 10 to 15 minutes or until the top of the pie is browned and crispy.
Adapted from this recipe at BBC Good Food.
Feel free to use beef mince instead of lamb - although the lamb has such a wonderful flavour!
Leftover samosa pie is delicious served over a baked potato with a simple spicy salsa and Greek yoghurt.
Calories: 442kcal | Carbohydrates: 19g | Protein: 23g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 91mg | Sodium: 411mg | Potassium: 601mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5040IU | Vitamin C: 21.6mg | Calcium: 67mg | Iron: 4.1mg