• 400g sweet potatoes, peeled and cut into 1cm dice
  • 400g lamb mince
  • 1 large onion, finely chopped
  • 1 red pepper, cur into small dice
  • 2 tbsp harissa
  • 1 tsp cumin seeds, lightly crushed
  • 1 tsp ground cinnamon
  • 1 tsp dried mint
  • 2 tsp plain flour
  • 100ml lamb stock
  • 1 tbsp tomato purée
  • a small bunch flat-leaf parsley, chopped
  • 5-6 sheets filo pastry, (depending on size of sheets)
  • 50g butter, melted
  • 2 tsp black onion seeds

Yoghurt hummus sauce

  • 200ml natural yogurt
  • 200g hummus
  • 2 tsp harissa


  • STEP 1

    Cook the sweet potato in boiling salted water until just tender – keep an eye on it and don’t let it go mushy. Drain really well.

  • STEP 2

    Fry the lamb mince in a large non-stick pan until browned and starting to caramelise (you shouldn’t need extra fat as the lamb will have enough). Add the onion and pepper, put on a lid and cook gently, stirring now and again, for 10 minutes until all the veg has softened.

  • STEP 3

    Add the harissa, spices and mint and cook for a few minutes until fragrant. Stir in the flour until it disappears, then add the stock and tomato purée and bubble for a few minutes until the mince is glossy. Stir in the sweet potato and parsley, season and cool.

  • STEP 4

    To assemble the pie, heat the oven to 190C/fan 170C/gas 5.

  • STEP 5

    Brush the filo with melted butter and overlap 3-4 sheets in the bottom of a metal pie dish approximately 23cm (a cake tin will also work). Tip in the lamb filling and fold in the overhanging filo. Butter and scrunch up the rest of the filo and use to top the pie. Scatter over the onion seeds then bake for 30-35 minutes or until dark golden and crisp. Mix together the yogurt and hummus then swirl through the harissa.

  • STEP 6

    Leave the pie to sit for 10 minutes before cutting into wedges and serving with the yogurt sauce.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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