Serving Suggestion
Moroccan Lamb Filo Pie
Slow-cooked lamb with chickpeas, spinach and sweet potato, dressed in North African spices, wrapped in golden filo pastry and topped with feta and pistachio.
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Tell Me More
- Inspired by the classic Moroccan pastille
- We used British lamb shoulder, slow roasted so it’s lovely and moist
- The spices in the dish are for flavour, not heat
Try It With:
- Serve straight from the oven with our Moroccan couscous
- Bring a Marrakesh market to your home and serve as part of a Moroccan feast!
- Serve with some signature Moroccan extras: pomegranate seeds, yoghurt, fresh mint and coriander, or a red onion salad
How We Make It At Our Kitchen
- Marinated lamb shoulder is slow roasted for 4 hours until it’s falling off the bone
- We roast diced sweet potato and lightly fry some red onions and garlic, mix them with the shredded lamb and some baby spinach and toss in our homemade spiced dressing.
- The crispy filo is topped with feta, pistachio nuts and dried cranberries
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 912 | 1,897 |
| Energy (cal) | 218 | 453 |
| Protein (g) | 11.3 | 23.5 |
| Carbohydrate (g) | 18.9 | 39.3 |
| of which: sugars (g) | 4.7 | 9.8 |
| Fat (g) | 10.2 | 21.2 |
| of which are saturates (g) | 1.2 | 2.5 |
| Fibre (g) | 2.9 | 6 |
| Sodium (g) | 0.23 | 0.47 |
| Salt (g) | 0.575 | 1.175 |
Please Note: The details above are correct as of 28 February 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). Sweet Potato (22%), Lamb Shoulder (21%), Filo Pastry (13%) (Fortified Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Water, Sunflower Oil, Salt, Maize Starch, Wheat Starch), Red Onion, Chickpeas (11%), Rapeseed Oil, Feta Cheese (5%) [Milk] (Fresh Sheep's and Goat's Milk, Salt, Vegetarian Rennet, and Cultures), Onions, Baby Spinach (2%), Pistachio [Nuts], Sweetened Dried Cranberries (Sugar, Sunflower Oil), Red Wine Vinegar (Antioxidant: Sulphur Dioxide), White Wine Vinegar (Antioxidant: Sulphur Dioxide), Garlic, Parsley, Honey, Coriander, Mint, Salt, Balsamic Vinegar (Wine Vinegar, Concentrated Grape Must, Colour: Caramel, Antioxidant: Potassium Metabisulphite), Lemon Juice, Ras el Hanout (Spices (Cardamom, Ginger, Mace, Black Pepper, Turmeric, Paprika, Chilli, Fennel, Nutmeg, Allspice, Cassia, Cloves), Lavender Flowers), Black Pepper, Ground Cumin, Cinnamon, Ground Coriander, Ground Ginger [Sulphites], All Spice. Please Note: The details above are correct as of 28 February 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
Serves 6
*NOT SUITABLE FOR MICROWAVES*
OVEN COOK
FROM FROZEN
Oven:
Oven Settings
Defrost Instructions:
Remove frozen pie from packaging and place on a baking tray, leaving the silicone paper underneath the base of the pie. Defrost in the refrigerator for 24 hours before cooking. Keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 30 mins.
Extra Warnings:
Although every care has been taken to remove all bones, some may remain.
Please Note: The details above are correct as of 28 February 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Serving Suggestion
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