Spicy lamb filo pie

As Edan says, best enjoyed in a small cabin in the mountains 🏔️ Ingredients 🥧 500g lamb mince 1 onion chopped 1 sweet potato, diced 1 red capsicum 2 cloves of garlic, crushed or 2 tsp lazy garlic 1 tin of tomatoes 1 tsp ground cumin 2 tsp smoked paprika 1 tsp chilli powder Filo pastry Butter, melted Hot honey to drizzle Method 🧑‍🍳 1. Preheat the oven to 180 degrees. Heads up - make sure your frying pan is oven-safe. 2. Heat a splash of olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. 3. Brown the lamb: Add the lamb mince to the pan, breaking it up with a spoon. Cook until browned and any excess moisture has cooked off. 4. Build the flavour: Stir in the garlic, ground cumin, smoked paprika and chilli powder. Cook for 1 minute until fragrant. 5. Add the vegetables: Add the diced sweet potato and chopped red capsicum, stirring to coat in the spices. 6. Simmer: Pour in the tin of tomatoes, season with salt and pepper, and reduce to a gentle simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the sweet potato is tender and the mixture has thickened. Remove the lid for the last few minutes if needed to reduce. 7. Top with filo: Remove the pan from the heat. Scrunch or layer the filo pastry over the lamb mixture, brushing generously with melted butter. 8. Grill until golden: Place the pan under the oven for 10 minutes, watching closely, until the filo is crisp and deeply golden. 9. Finish: Drizzle with hot honey just before serving. To Serve 🍽️ Serve straight from the pan with a crisp green salad, yoghurt on the side, and extra chilli or hot honey if you like.