750 g lean lamb mince
2 tbsp olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
1 tbsp fresh thyme
1 small carrot, peeled and diced
1 small fennel bulb, chopped
1 small eggplant, diced
400 g diced tomatoes
400 g can chickpeas, drained and rinsed
½ cup toasted pinenuts
½ cup chopped pistachio nuts
1 tsp ground cumin
1 tsp ground coriander
16 sheets filo pastry (375g packet)
Olive oil spray
2 large potatoes, peeled and sliced
1 tsp poppy seeds
Baby spinach salad and lemon wedges, to serve
Heat half the olive oil in a large non-stick pan over medium high heat, and cook mince in batches until browned, breaking mince up with a wooden spoon. Set aside, and cook remaining batches.
In the same pan, add the remaining oil and cook the onion, garlic and thyme for 5 minutes, or until onion is softened. Add the carrot, fennel and eggplant and cook for a further 5 minutes. Add the tomatoes, chickpeas, nuts, spices and simmer, covered for 10 minutes. Season and return mince to the pan.
Spray 1 sheet of filo with oil spray 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 oiled filo. Spray the top with olive oil and mark the top with a sharp knife.
Bake at 180°C for 35-40 minutes until the pastry is hot and golden. Serve baby spinach and lemon wedges.
Recipe from Australian Lamb