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Harissa Lamb Pie

Harissa Lamb Pie

with Coriander Roasted Carrots

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We love good lamb pie with coriander roasted carrots and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit(s)


1 pot(s)

Ground Coriander

1 unit(s)


2 unit(s)

Garlic Clove

1 pack(s)


200 grams

Lamb Mince

1 sachet

Harissa Paste

1 sachet

Beef Stock Powder

1 unit(s)

Puff Pastry Sheet

(ContainsCereals containing Gluten)

Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4678 kJ
Energy (kcal)1118 kcal
Fat63.0 g
of which saturates26.0 g
Carbohydrate98 g
of which sugars21.0 g
Protein39 g
Salt2.72 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 210°C. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the carrots on a baking tray, drizzle with oil and season with ground coriander, salt and pepper. Toss to coat and set aside for later.


Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a colander. Put half of them into a bowl. Mash with back of a fork and set aside.


Put a frying pan on medium-high heat. Add the lamb mince (no oil) and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Once browned, drain off any excess fat, then add add the onion and cook until softened, stir occasionally, 3-5 mins. Stir in the garlic and cook for 1 minute more.


Add the harissa paste, beef stock powder and water (see ingredients list for amount), plus the crushed and whole chickpeas. Stir to combine and allow to simmer on a medium heat until the sauce has thickened slightly, 4-5 mins. Season with salt and pepper. Remove from the heat.


Transfer the lamb mixture to an oven proof dish and cover with the puff pastry sheet. Trim any excess pastry with a sharp knife, and brush with a little oil. Pop in the oven to bake the pie on on the top shelf and the carrots on the middle shelf until the pastry is golden, and the carrots are golden and cooked through, 15-18 mins. Turn the carrots halfway through.


Once the pie is cooked, leave to stand for a couple of minutes. Serve the pie on plates accompanied by the coriander roasted carrots. Enjoy!