lamb pot pie phyllo

Moroccan Lamb Pot Pie

Happy Monday everyone! I want to apologize for falling a little behind here. You see, I’m trying to find a good way to balance this blog into my life. It’s something that I’m extremely passionate about, but I’m also finding that I don’t have all the time I wish I had to work on it. And other things are falling through the cracks. Like, oh, this little thing I’m supposed to be doing called PLANNING MY WEDDING. Haha, so if I’m not posting a recipe every day like I used to be, now you know why!

But back to the reason we’re here. A new recipe! This is an oldie but a goodie; I LOVE this Moroccan lamb pot pie! It’s so unique, and it’s one of the only ways that I eat lamb right now. Not that I’m against it in any way, we just hardly ever make it. (Perhaps I’m giving myself a little hint here?)

This is another recipe that comes together in one pan, which I love. Hardly any clean-up, and once it goes in the oven, you can either be practical, and maybe do your dishes right then, or go on a quick family walk around the block! And if you’re anything like us, you might be on the hunt for Pokemon with the new Pokemon Go.

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To make this recipe, you’ll gradually add in all of the vegetables, lamb, and seasonings, and let the mixture cook for a few minutes. Follow this by deglazing the pan with water. Remember, this is done by adding in small amounts of liquid (in this case, water) at a time and using a wooden spoon to scrape any delicious bits from the bottom of the pan.

The finishing touches, and what really lets me call this a pot pie, is the “crust”on top. Unfortunately, if you are gluten-free, it will probably be very difficult to find a GF phyllo. But, a regular GF pie crust (either frozen or mix, not preformed) would work perfectly! Make sure to spray the top with oil as this lets it get a little browned and crunchy. For extra toasty crusts, leave it under the broiler on high for an additional 5 minutes.


Moroccan Lamb Pot Pie

I LOVE this Moroccan lamb pot pie! It’s a unique dish that’s sure to impress. Full of flavor, and it is made using one pan. PERFECT.

  • Author: Samantha Elaine
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven


  • 1 tbsp canola oil
  • 1 large brown onion, diced
  • 3 carrots, sliced
  • 4 garlic cloves, minced
  • 1 cup grape tomatoes, halved
  • 1 lb lean ground lamb
  • 2 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp grated ginger
  • 2 tbsp tomato paste
  • 1 cup frozen peas
  • 1 cup garbanzo beans
  • ¼ cup dried apricots, small diced
  • 4 sheets frozen phyllo pastry, defrosted *
  • ¼ cup sliced almonds
  • Coconut oil spray


  1. Preheat oven to 350. In an oven-safe Dutch oven or large saucepan, heat canola oil over medium heat. Add onions and let cook about 5 minutes, until translucent and browning. Add carrots, garlic, and tomatoes; continue to cook another 5 minutes.
  2. Add ground lamb to the pan and break up into small pieces while it’s cooking. Season with coriander, cinnamon, ginger, salt, and pepper. Cook until lamb is browned and fragrant. Stir in peas, garbanzo beans, and apricots. Deglaze the pan with about ½ cup water.
  3. Cut phyllo pastry into small, irregular strips. Place over the top of the filling haphazardly, but so very little is visible through it. Sprinkle sliced almonds over the top. Spray with coconut oil. Place pan in heated oven without the lid and let cook for 30 minutes. Enjoy!


*this dish is not gluten-free with the phyllo. Try topping it with a gluten-free pie crust instead!

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