Time to make: 1 hr 15 mins (Hands-on time: 15 mins, Cooking time: 60 mins)
Total cost: $35.10 / $5.85 per serve
1 tablespoon olive oil
1 large brown onion, sliced
2 garlic cloves, crushed
500g lean lamb steaks, diced
1 teaspoon cumin
50g sachet no-added-salt tomato paste
2 tablespoons plain flour
400g can no-added-salt chopped tomatoes
1/2 cup reduced-salt beef stock
2 large carrots, sliced
400g can no-added-salt chickpeas, rinsed, drained
4 cups chopped silverbeet leaves (about 1/2 bunch, white stalks removed)
6 filo pastry sheets
Step 1Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic for 5 minutes, or until soft. Add lamb and cook for 4–5 minutes, or until browned. Stir in cumin, tomato paste and flour; cook for 1 minute.
Step 2Add canned tomatoes, stock and carrots to pan; stir. Cover and simmer, stirring occasionally, for 30 minutes. Stir in chickpeas and silverbeet; cook for a furthern 2 minutes, or until the silverbeet has just wilted.
Step 3Preheat oven to 190°C. Lightly spray 6 x 1½-cup capacity pie dishes with olive oil. Divide lamb mixture among dishes. Cut filo sheets, 2 at a time, into quarters; scrunch and arrange over lamb. Repeat process with remaining filo to cover all pies. Spray filo topping with olive oil and bake for 25–30 minutes, or until filo is crisp and golden.