Harrisa Lamb, Chickenpeas  & Pumpkin Pie

Braised Lamb

  • 1 lamb shoulder, boned and rolled
  • 3 Tbsp Cosmo’s Spicy Harissa Seasoning
  • 2 Tbsp olive oil
  • 400g can chopped tomatoes
  • 2 Tbsp chopped fresh thyme
  • 1 Tbsp chopped fresh rosemary
  • 1 carrot, peeled and roughly chopped
  • 1 onion, roughly chopped
  • 1 litre beef stock
  • 5 star anise
  • 2 cloves garlic, crushed
  • 1 Tbsp brown sugar

To Assemble Pie

  • 2 carrots, peeled and finely sliced
  • 2 onions, finely sliced
  • 1 Tbsp cornflour
  • 1 Tbsp Dijon mustard
  • 400g can chickenpeas, drained and rinsed
  • 1 cup peeled, diced and roasted pumpkin
  • 2 sheets puff pastry
  • 1 egg, beaten
  • poppy seeds, to sprinkle


  1. Preheat oven to 170°C. Slice lamb shoulder open and, using a knife, cut a 1 cm score on both sides of the lamb, rub in Cosmo’s Spicy Harissa Seasoning and olive oil. Season with salt and pepper.
  2. Heat a large ovenproof saucepan or roasting tray on a stovetop over high heat. Sear lamb on all sides until golden. Add the rest of the braising ingredients.
  3. Cover pan with a lid or tinfoil and bake for 3 hours. Remove meat and leave to cool briefly.
  4. To assemble pie, quickly sauté carrots and onions in a small saucepan to soften.
  5. Remove lamb from roasting tray and, using a fork, shred the meat into fine strips and set aside. Strain braising liquid and discard vegetables, herbs and star anise.
  6. Pour braising liquid into a pot and slowly bring to a simmer, skimming off any fat. Thicken with cornflour loosened in a small amount of water.
  7. Add the shredded lamb, sautéed carrots and onions, Dijon mustard, chickpeas and pumpkin to the liquid.
  8. Spoon into 8 small ramekin or pie moulds and cover with puff pastry.

Press down edges with a fork to seal then glaze with egg wash and sprinkle with poppy seeds. Bake at 170°C for 30 minutes or until golden.