FLAVOUR FROM THE FARM

This seasonal meat pie is rich and savoury. To serve 6: Heat 2 tbsp of olive oil in a large saucepan set over a high heat. Add 600g of lamb mince and a pinch of salt and pepper; cooking until the meat is no longer pink and breaking it up with a wooden spoon. Stir in 2 peeled and finely diced onions, 2 peeled and chopped cloves of garlic, and 2 tbsp of tomato puree, cooking and stirring until softened. Add a 400g tin of chopped tomatoes and 700ml of water. Bring to the boil, then reduce to a gentle simmer, cooking for approximately 1 hr until the sauce has almost dried out. Next, stir in 1 tsp of ground cumin, a pinch of cayenne pepper, the leaves of 4 chopped thyme sprigs and some salt and pepper to taste. Set aside to cool. In a separate saucepan set over a medium heat, melt 2 tbsp of unsalted butter. Whisk in 2 tbsp of plain flour and cook for 1 min until smooth and golden in colour. Gradually whisk in 450ml of whole milk. Bring the sauce to a simmer and cook for 4-5 mins until thickened. Stir in ¼ tsp of freshly grated nutmeg and salt and pepper to taste. Preheat the oven to 220°C/200°C fan/gas mark 7. Melt 4 tbsp of butter, using a little to brush a 20cm round baking dish. Take 6 sheets of filo pastry and brush them on one side with more of the melted butter. Lay 3 sheets of pastry on top of one another in the dish to form the base: they should overhang the edges. Cover with one third of the lamb sauce and one third of the milky sauce and add ¾ tbsp of raisins and 70g of crumbled sheep’s cheese. Cover with a sheet of buttered filo. Repeat this process twice, covering the last layer of sauce with a sheet of filo and folding the overhanging pastry over it to cover the pie. Brush with any remaining melted butter and sprinkle with 2 tsp of sesame seeds. Bake the pie until golden brown, approximately 20-25 mins. Remove from the oven and allow to cool before cutting and serving warm.