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Moroccan Spiced Lamb & Tahini Yoghurt Pie

Moroccan Spiced Lamb & Tahini Yoghurt Pie

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We like to think this pie will baffle and delight your senses in equal measure. At first, the unexpected tahini crust on this Morrocan Pie may throw you for a loop – but when you taste it, you may find it hard to go back to bland old pastry after this nutty textured surprise.

Allergens:SesameMilkEgg
Preparation Time
50 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
Ingredients
serving amount

1 tub

tahini

(ContainsSesame,Traces of Egg,Traces of Gluten,Traces of Milk,Traces of Soya,May contain traces of allergens)

1

brown onion

1 packet

lamb mince

½ sachet

Moroccan spice mix

1 sachet

tomato paste

½ bag

baby spinach leaves

1 tub

Greek yoghurt

(ContainsMilk,Traces of Gluten,Traces of Soya,Traces of Tree Nuts,May contain traces of allergens)

1 sachet

black sesame seeds

(ContainsSesame)

1 bunch

parsley

Not included in your delivery

2 tbs

olive oil

1 pinch

sugar

1

egg

(ContainsEgg)

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2950 kJ
Fat47.4 g
of which saturates12.4 g
Carbohydrate22.1 g
of which sugars15.6 g
Protein45 g
Sodium352 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Whisk
Small Bowl
Pan
Oven Dish
Spoon
Bowl
Spatula
InstructionsPDF
Instructions
1

Preheat the oven to 180°C/160°C fan-forced. To prepare the ingredients, dice the brown onion, roughly chop the baby spinach leaves, whisk the egg, and pick and finely chop the parsley leaves.

2

To make the dressing, combine 1 teaspoon (for 2p) or 2 teaspoons (for 4p) of the tahini, half the olive oil and the sugar in a small bowl. Season generously with salt and pepper and set aside. Squeeze over the lemon wedges.

3

Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook for 5 minutes, or until softened.

4

Turn the heat up to a high heat and add the lamb mince. Season with salt and pepper. Use a spoon to break up the lamb mince and cook for 3-4 minutes, or until the meat is starting to brown. Add the Moroccan spice mix and cook for 1-2 minutes, or until fragrant. Add the tomato paste and half the baby spinach leaves and cook for 2 minutes, or until wilted. Transfer the lamb mixture to a small ovenproof dish. (The lamb mix should be about 4 cm high in the ovenproof dish. If the ingredients are just covering the bottom of the dish, transfer to a smaller dish).

5

Combine the remaining tahini, Greek yoghurt and the egg in a medium bowl. Season with salt and pepper.

6

Top the lamb mixture with the tahini-yoghurt mix and spread evenly using a spatula. Sprinkle over the black sesame seeds.

7

Transfer to the oven and bake for 15 minutes, or until the tahini crust is set and lightly golden.

8

To serve, toss the remaining baby spinach leaves in the tahini dressing you made in Step 1 and divide between plates. Top with a serving of the pie and sprinkle over the parsley. Enjoy!