Cut: Mince
Serves: 6
Preperation time: 30 mins
Cooking time: 40 mins
Cooking temperature: 180°C
Cooking method:
- 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. - 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).
- 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. - Bake at 180°C for 35-40 minutes until the pastry is hot and golden.
Serve warm or cold with hummus and salad.