Lamb, Chickpea & Rosemary Pie
SERVES 6 PREPARATION 20 MINUTES COOKING 50 MINUTES
1 tablespoon olive oil
500g lamb leg steak, cut into 2cm cubes
¼ cup plain flour
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2 garlic cloves, crushed
1 tablespoon tomato paste
3 rosemary sprigs
1½ 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 for 3-4 minutes until browned. Transfer to a plate.
3. In the same pan, sauté vegetables and garlic for 4-5 minutes until beginning to caramelise. Stir in tomato paste and rosemary leaves, then cook for 1-2 minutes.
4.…
