Ingredients

• 150g Onion
• 2 Garlic Cloves
• 50g Butter
• 1 tablespoon Vegetable Oil
• 400g Minced Lamb
• 2 tablespoons Ras El Hanout
• 300g Passata
• 100ml Red Wine
• 4 Filo Pastry

Tools

• Oven
• Cooking Chef XL
• Cooking chef xl bowl
• Pie dish - 8"

Method

1. Attach the Stir Tool
2. Add vegetable oil to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Heat with splashguard fitted until hot - 1 min, 160°C, Speed OFF
5. Then add minced lamb to the Cooking Chef XL Bowl
6. Cook with splashguard fitted until browned - 8 min, 160°C, Stir 2
7. Drain then set aside
8. Add onion and garlic clove to the Cooking Chef XL Bowl
9. Cook with splashguard fitted until translucent - 3 min, 120°C, Stir 2
10. Pre-heat oven - 200°C
11. Transfer the brown meat back into the Cooking Chef XL Bowl
12. Add ras el hanout, Passata and red wine to the Cooking Chef XL Bowl
13. Cook with splashguard fitted until reduced - 10 min, 105°C, Stir 2
14. Line a clean pie dish with filo pastry
15. Transfer content of Cooking Chef XL Bowl to pie dish
16. Top with filo pastry
17. Brush with butter
18. Bake - 20 min, 200°C
19. Remove from oven and let cool
20. Serve

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