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Moroccan Lamb Filo PieMoroccan Lamb Filo PieMoroccan Lamb Filo Pie
Moroccan Lamb Filo PieMoroccan Lamb Filo PieMoroccan Lamb Filo Pie

"Finally got to try the Moroccan lamb filo pie tonight - fantastic!! Would highly recommend! Thanks for doing all the hard work."

Miranda - Facebook

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 cranberries.

£30.00 Serves 6 (1250g)
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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.

What to Serve With Moroccan Lamb Filo Pie:

  • 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.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,069 2,224
Energy (cal)256 532
Protein (g)11.2 23.3
Carbohydrate (g)17.9 37.2
of which: sugars (g)4.2 8.7
Fat (g)15 31.2
of which are saturates (g)5 10.4
Fibre (g)2.2 4.6
Sodium (g)0.25 0.52
Salt (g)0.625 1.3

Please Note: The details above are correct as of 13 February 2025 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 some of our curry pastes, which contain Citric Acid).

Lamb Shoulder (21%), Sweet Potato (21%), Red Onion, Filo Pastry (12%) (Fortified Wheat Flour (Calcium Carbonate, Niacin, Iron, Thiamin), Water, Sunflower Oil, Salt), Chickpeas (9%), Feta Cheese (6%) [Milk], Rapeseed Oil, Onions, Baby Spinach (2%), Sweetened Dried Cranberries (Cranberries, Sugar, Sunflower Oil), White Wine Vinegar [Sulphites], Garlic, Red Wine Vinegar [Sulphites], Honey, Parsley, Salt, Coriander, Mint, Balsamic Vinegar [Sulphites] (Wine Vinegar, Concentrated Grape Must, Colour: Caramel), Ras el Hanout (Spices (Cardamom, Ginger, Mace, Black Pepper, Turmeric, Paprika, Chilli, Fennel, Nutmeg, Allspice, Cassia, Cloves), Lavender Flowers), Lemon Juice, Ground Cassia Cinnamon, Ground Cumin, Black Pepper, Ground Coriander, Ground Ginger [Sulphites], All Spice. This product is made in our kitchen in Kent using lamb from the UK and New Zealand, and spices from varied origins.

Please Note: The details above are correct as of 13 February 2025 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:

Preheat oven. Remove the pie from the box and place on a baking tray with the silicone paper provided. Cook in the centre of the oven

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
60-65 mins
Ensure piping hot and allow to rest for 5 mins before carefully transferring to a board to serve.

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 13 February 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 13 February 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.

"Finally got to try the Moroccan lamb filo pie tonight - fantastic!! Would highly recommend! Thanks for doing all the hard work."

Miranda - Facebook

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