Lighter COMFORT FOODS

We’ve given your favourite hearty foods a lighter twist – more comfort, less guilt!

LAMB, CHICKPEA & ROSEMARY PIE

SERVES 6 PREP 20 MINS COOK 50 MINS PER SERVE 1248kj COST $$$$$

1 tbsp olive oil 500g lamb leg steak, 2cm cubes ¼ cup plain flour 2 carrots, chopped 2 celery stalks, chopped 1 onion, chopped 2 garlic cloves, crushed 1 tbsp tomato paste 3 sprigs fresh rosemary leaves 1 ½ cups chicken stock ½ cup red wine 400g can chickpeas, drained, rinsed 6 sheets filo pastry steamed green beans, oven baked chips, to serve

1 In large heavy based saucepan, heat oil on medium.

2 Toss lamb in flour, shaking off excess. Cook 3-4 mins until browned. Transfer to a plate.

3 In same pan, saute vegetables and garlic 4-5 mins until beginning to caramelise. Stir in tomato paste and rosemary. Cook 1-2 mins.

4 Return lamb to pan with stock, wine and chickpeas. Bring to boil. Reduce heat to low. Simmer 25-30 mins until lamb is tender and sauce thickens. Spoon into a large pie dish to cool.

5 Preheat oven to hot, 200°C. Layer filo sheets, spraying each with a little oil. Arrange filo on top of pie filling, scrunching edges slightly. Cut three slits in pastry to allow steam to escape. Bake 20 mins until golden. Serve with steamed beans and chips.