Ingredients
Serves 4-6
10 sheets Antoniou Fillo Pastry
1.3kg lamb shoulder, cut into 2.5cm pieces
4 tablespoons olive oil
2 carrots, finely chopped
2 stalks celery, finely chopped
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 litre beef or vegetable stock
3 tablespoons flour
Salt, to taste
Pepper, to taste
2 tablespoons tomato paste
3 bay leaves
1 tablespoon fresh rosemary, chopped finely
2 potatoes, cut into cubes
100g butter, melted, for brushing the pastry
Method
Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Heat 2 tablespoons of oil in a large saucepan. Add the lamb in batches and cook until browned all over. Remove from the pan.
Add 2 tablespoons of olive oil to the pan. Add carrots, celery and onion, and cook until soft, approximately 10 minutes. Add garlic and cook for a further minute. Add flour and stir. Add the stock and mix until the flour dissolves. Add the salt, pepper, tomato paste, bay leaves and rosemary and stir to combine. Bring to the boil then reduce to a low heat. Cover the saucepan and allow to cook until the lamb is tender, approximately one and a half hours. Be sure to stir the mixture every half hour to ensure it doesn’t stick to the base of the pan.
Add potatoes and cook, uncovered, for a further 20 minutes.
Transfer the filling to your pie dish (we used a 20cm cast iron dish) and allow to cool slightly.
Lay a sheet of Fillo Pastry onto your bench, with the long edge facing you. Butter it generously, fold it into a concertina design, then fold it into a long wiggly-worm-like shape. Place on top of the pie filling. Repeat with remaining sheets of Fillo Pastry.
Bake in a preheated oven at 180 degrees Celsius fan forced for 30 minutes, or until the pastry is a deep golden colour.
Learn how to make a Lamb and Potato Fillo Pie