Minced lamb, peas, potatoes & spice with Gujarati style greens


Serves 6

  • 800g minced lamb, 10% fat
  • 125g Irish butter
  • 1 medium onion, approx. 220g, diced
  • 2 fat cloves garlic, finely diced
  • 1 sachet
  • Green Saffron Tandoori blend, or your favourite pack from the range
  • 2 medium potatoes, approx.
  • 250g peeled, diced 2cm
  • 1 table spoon fenugreek leaves
  • 200g frozen peas
  • 100g of your favourite melty cheese
  • 7 sheets filo, ready-made, ready to use


  1. Gently fry the mince, onion, garlic, spices, and potatoes in 50g of the butter until the meat is browned, about 10 to 12 minutes.
  2. Add 200ml of water, turn down the heat and simmer for 30 minutes, adding more water as necessary to maintain a glossy look to the mixture.
  3. Add the fenugreek leaves, frozen peas, stir, cook for 2 more mins, then take off the heat, crumble chunks of the cheese into the mix, gently stir through and set aside.
  4. Pop the remaining butter into a small saucepan and gently heat until it all melts, set aside. Turn your oven on to 170°C or Gas 4
  5. Take a spring form cake tin, I use a nine-inch, 23cm but a seven-inch or eight-inch is fine - the smaller the tin the deeper the pie.
  6. Close the tin to shut, pulling the side tab. Brush the inside generously with melted butter, and set aside.
  7. To form the base of the pie, take one sheet of the filo, brush one side with melted butter then place it into the tin, butter side up gently pushing into the edges of the tin.
  8. Repeat with another two sheets making sure they totally cover the insides of the tin, overlap one another and spill-out over the top of the tin.
  9. Pour your spicy mince filling into the pastry-lined tin, roll-up and fold the loose filo from around the tin edges to form a crust. Gently scrunch up the remaining four sheets and pop them on top of the pie, then brush all the filo with the remaining melted butter and pop onto a middle shelf of your oven.
  10. Bake for 20 to 25 minutes until the pastry is a beautiful golden colour.