Moroccan lamb pie with pumpkin & chickpeas

This delicious meal is a great way to make the most of seasonal pumpkin

(0 rating)

Recipe by: Jody Spencer


  • 2 tbsp cooking oil
  • 500g lamb shoulder, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 medium carrots, trimmed and chopped into chunks
  • 1 tbsp ras el hanout (Moroccan spice mix)
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon
  • 1 tbsp plain flour
  • ½ tbsp tomato purée
  • 400g tin of diced tomatoes
  • 400g pumpkin or butternut squash, peeled and chopped into 3cm pieces
  • 400g tin of chickpeas
  • 2 tbsp flat leaf parsley, chopped
  • 4 sheets of ready rolled puff pastry
  • 1 egg, whisked


  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.

Please login or sign-up to add your comment.

Comments (0):

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The SepOct issue of Taste Buds is out now

Taste Buds SeptemberOctober19 Front Cover