Cooking method:

1. Brown the lamb and onion in a dash of oil in a frying pan. Add the garlic and thyme
   and cook a further 1-2 minutes.  Add the tomatoes, nuts, currants and all spice and simmer, cover for 10 minutes.  Season with salt and pepper.
2. Brush 1 sheet of filo with butter and then top with a second. Repeat with 6 more sheets and use to line the base and sides of a shallow slice tin (about 33cm x 23cm).
3. Arrange the potato slices on the base and spread in the cooled lamb filling,
   then top with a further 8 sheets of buttered filo. Mark the top with a sharp knife.
4. Bake at 180°C for 35-40 minutes until the pastry is hot and golden.
   Serve warm or cold with hummus and salad.