Lamb, Leek and Lemon Thyme Filo Pie

We are off to Crete for our summer holiday, so to get us in the mood, we whipped up a lamb, leek and courgette (sort of Greek inspired) pie.

I'm a bit sketchy on quantities, as we were just bunging what we had in a pan.  But this is one of those recipes where anything goes.

Approx, for 4 people:

1 large leek
1 large courgette
500g lean lamb, diced
500ml chicken stock
Flour to thicken
Salt & pepper to taste
3-4 sprigs of lemon thyme
4-6 sheets of filo pastry (depending upon the size of your dishes)

This is in no way authentically Greek, so sorry if this offends any purists out there. Its a very small nod, "we are packing and going on holiday any day" wink to Greece.

Also possibly not the sensible choice for pre bikini catering, but it did get us in the mood for our holidays.

Saute leeks on a low heat until very soft, not brown.  

Brown the meat, draining off any excess fat.

Add meat to the leeks, and mix in the flour before you add the chicken stock.  Stir to thicken.

Sprinkle with lemon thyme and add sautéed courgette.  This could be added in the main stew, but I did a couple courgette free pies - pandering to fussy children.

Encase in some filo loveliness, and brush lightly with olive oil.  Bake in a preheated over an 180 degrees until crispy

  

This goes well with a green salad or some minted peas.