Now that October is upon is I think it is time to say that Summer has officially left and in it’s place we now have the crisp days of autumn complete with their fantastic seasonal colours and abundance of wonderful produce to harvest.*
Not only are we enjoying the likes of an exciting array of fantastic fresh fruit and vegetables, but with the nights getting colder and darker the idea of hearty soups, slow cooked stews and roast dinners with all the trimmings are becoming more and more appealing. This recipe not only uses the cream of the October crops but is also great for using up a leftover roast leg of lamb (which is that I did). But fear not, it would be just as tasty with a couple of lamb shanks cooked in your slow cooker while you’re out, or simply replaced for the same weight of lamb mince.
Fancy trying some different seasonal dishes? – Then just check out my featured “Eat the Season” recipes at the bottom of my home page, which will be updated on a weekly basis.
- 165g butternut squash – peeled and cubed
- 1 courgette – roughly chopped
- 1 green pepper – deseeded and roughly chopped
- 1 tbsp oil
- 1 red onion – peeled and roughly chopped
- 2 cloves garlic – peeled and finely chopped
- 1 tbsp oil
- 2 tsp ras el hanout
- 6 sundried tomatoes – finely chopped
- 6 piquante pepper – finely chopped
- 400g roasted lamb leg – pulled apart
- Splash red wine
- 200ml lamb gravy
- 1 tsp mint sauce
- Big handful spinach
- 125g feta cheese – crumbled
- Small nob butter
- 4 sheets filo pastry
For the yoghurt
- 1 tbsp fresh mint – finely chopped
- Juice 1 lemon
- 1 tsp honey
- 2 tbsp Greek yoghurt.
Preheat the oven to 180’C
Toss the vegetables in the oil and roast for 40 minutes, stirring half way through.
Heat a large frying pan with the oil and fry the onions until soft
Add the garlic for a couple of minutes and then stir in the lamb and the ras al hanout. Gently cook for 5 minutes to soften – if the contents starts to stick to the pan then add a splash of wine.
Once your roasted veg are cooked, remove from the oven and turn it down to 160’C.
Stir in your roasted vegetables, along with the lamb gravy, peppers, mint sauce and sundried tomatoes. Simmer the mixture for 10 minutes to bring it together.
Stir in the spinach and once wilted turn off the heat and add the feta cheese.
Melt your butter in the microwave and brush a little of this over a 28cm pie dish.
Lay 1 sheet of filo over the bottom – allowing for a little overhang over the sides, brush this with some more butter and then top with another piece, making a cross across the dish and again, allowing a little overhand over the sides.
Fill your pastry with the lamb filling and top with the third sheet of pastry. Bring the overhanding layers over the top to seal and brush with a little more butter.
Scruch up the final piece and roughly place on top of the pie so that is looks a little uneven.
Bake in the oven for 20 minutes until golden and crispy.
While the pie is baking mix together the ingredients for your yoghurt.
Slice up and serve with the yoghurt and salad.
- Calories – 586
- Fat – 32g
- Carbs – 34g
- Sugars – 15g
- Protein – 35g
*I say this like I’m actually green fingered and have produce to harvest, when the reality is that my mum gave me a squash plant to grow and it died in like 3 days! – We also only managed one puny chilli from our 2 chilli plants this summer, so it’s safe to say that I’m better suited to the kitchen than the garden!