Moroccan lamb pie with pumpkin & chickpeas

Method

1. Preheat your oven to 180˚C/160˚C fan-assisted/gas mark 4. Heat one tablespoon of oil in a large heavy-based saucepan over a medium heat. Season the lamb with salt and pepper and brown all over. Set aside.
2. Add the remaining tablespoon of oil and add the onion and garlic. Cook for about three minutes, then add the carrots. Cook for a further three minutes. Add a splash of water if the pan begins to dry out. Add the lamb back to the pan.
3. Add the ras el hanout, paprika, cinnamon, flour and tomato purée. Stir to coat everything together. Pour in the tin of tomatoes. Half fill the empty tin with water, swish around and pour into the pan. Cover with a lid and cook in the oven for 1½-2 hours, or until the lamb is very tender and the sauce reduced. Keep an eye on it, as you may need to add a bit of water if it becomes too thick.
4. Meanwhile, put the pumpkin onto a lined baking tray and roast for about 35 minutes or until cooked. Remove from the oven and set aside.
5. Once the lamb is tender, remove from the oven. Add the pumpkin, chickpeas and chopped parsley. Check the seasoning.
6. Turn the oven up to 200˚C/180˚C fan-assisted/gas mark 6. Grease four individual pie dishes. Lay the pastry out on a work surface and cut circles slightly larger than your dishes. Spoon the filling into the pie dishes and top with the circle of pastry. Crimp around the edges to seal and lightly brush with egg wash glaze. Place the dishes on a baking tray and bake for 45-50 minutes or until the pastry is golden and puffed up.