For this dish use a can of flavoured tomatoes such as Moroccan or Mediterranean.

Ingredients

• 750 grams lean lamb mince
• 1 onion, finely diced
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 400 gram can diced tomatoes in juice
• ¼ cup chopped toasted nuts (almonds, pinenuts, pistachios)
• 1 cup currants or sultanas
• ½-1 teaspoon ground allspice
• 16 sheets filo pastry
• 75 grams butter, melted
• 1 large potato, peeled and finely sliced

Method

1. Preheat the oven to 180ºC. Lightly grease a 30cm x 20cm slice tin.
2. Brown the lamb mince well in a large frying pan and set aside. Add a dash of oil and cook the onion until soft. Return the meat to the pan with the garlic, thyme, tomatoes, nuts, currants or sultanas and allspice and cover.
3. Cover and simmer for 10 minutes, stirring occasionally. Allow to cool.
4. Brush one sheet of filo with butter and then top with a second. Repeat with 6 further sheets and use to line the base and sides the prepared tin. Finley slice the potato and arrange on top before spreading over the cooled mince mixture.
5. Top with a further 8 sheets of buttered filo, trimming the edges if wished
6. Bake in the preheated oven for 40 minutes until the pastry is very golden and crispy. Serve warm with hummus and salad.

Cooks Tips

- Add a sweet spice note by adding ½ teaspoon of ground cardamom or ginger - 16 sheets of filo is a 375 gram packet - I like to use a flavoured canned tomato such as Moroccan or Mediterranean. - Cook up a double mix and freeze half of it for use later, maybe under a kumara mash topping for an exotic Shepherd's Pie.