COURSE:
British, Lunch, Main Course, Recipe Page, Recipes
Spiced Lamb & Harissa Chickpea Pie
Rich, warming and packed with bold flavour, this Spiced Lamb & Harissa Chickpea Pie is a hearty dish that blends North African-inspired spices with comforting British pie tradition. Tender lamb is slow-cooked with harissa, chickpeas and tomatoes, then topped with golden puff pastry for a satisfying bake that’s perfect for cosy evenings or impressing guests.
Bold, Aromatic Flavours
The filling is where this pie truly shines. Lamb is simmered with garlic, cumin, cinnamon and harissa paste for a deep, smoky heat. Chickpeas bring a creamy bite and help soak up the sauce, while tomatoes and a splash of stock create a rich base that bubbles up beautifully under the pastry lid. The combination is spicy, savoury and totally comforting.
Easy Prep with the Instant Pot
Using your Instant Pot, the lamb becomes tender and flavourful in a fraction of the time it would take on the hob or in the oven. The pressure cooking also helps infuse every bite with spice and depth, giving the pie that slow-cooked taste with minimal effort. Once the filling is ready, simply pour it into a dish, cover with puff pastry, and bake until golden and crisp.
Serving Suggestions
This pie is a complete meal on its own, but it also pairs beautifully with a crisp green salad, roasted veg or cooling yoghurt with herbs to balance the spice. It’s ideal for dinner parties, Sunday suppers or batch cooking – leftovers keep well and reheat brilliantly.
A Twist on a Classic
With its fusion of flavours and crowd-pleasing pastry top, the Spiced Lamb & Harissa Chickpea Pie is a modern comfort food favourite. Whether you’re after something different for your weekly meal plan or want to bring new energy to your dinner table, this pie is sure to impress.
Spiced Lamb Harissa Chickpea Pie
Prep Time:
20 mins
Cook Time:
20 mins pressure cook, 20 mins bake
Servings:
4
Product:
Instant Pot Multi-Cooker
Ingredients
- 600g lamb leg or 500g lamb mince
- 2 tablespoons oil
- 2 onions
- 2 tins chickpeas, drained and rinsed
- 1½ tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400ml beef or chicken stock
- 1½ tablespoons cornflour
- 3 tablespoons water
- 5 dates (optional)
- Handful of parsley
- 1 sheet puff pastry
- 1 egg
- Cumin seeds, for garnish (optional)
- Salt and pepper To serve
- Buttery Mash
- Sauteed Greens
Instructions
- Cut 600g lamb leg into roughly 3cm chunks, or use 500g lamb mince if preferred. Set the Instant Pot to Sauté and turn the heat to level 5 (or high).
- Once hot, add 2 tablespoons oil, then add the lamb and brown it on all sides. This will take around 5–10 minutes. Once browned, remove the lamb from the pot and set aside.
- While the lamb is browning, peel and thinly slice 2 onions, and drain and rinse 2 tins chickpeas. Once the lamb is out, lower the heat to medium and add the onions and chickpeas. Sauté until the onions are soft, stirring often. If anything begins to catch, add a splash of water to loosen it from the bottom of the pot.
- When the onions are soft, stir in 1½ tablespoons harissa paste, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Cook for 1–2 minutes until the spices are fragrant. Return the lamb to the pot, pour in 400ml beef or chicken stock, and stir well.
- Secure the pressure cooking lid, set the valve to Sealing, and cook on high pressure for 20 minutes.
- While the lamb cooks, finely chop 5 dates (optional) and a handful of parsley. In a small bowl, mix 1½ tablespoons cornflour with 3 tablespoons water to form a slurry.
- Once the lamb is done, release the pressure manually. Check the lamb, it should be soft and puling easily apart.
- Remove the lid, stir in the cornflour slurry, and simmer briefly until the sauce thickens. Add the chopped dates and parsley, then season to taste with salt and pepper.
- Spoon the mixture into a dish that fits your Instant Vortex Air Fryer or oven. Drape over 1 sheet puff pastry, tucking the corners in around the filling. Brush with 1 beaten egg, then scatter with cumin seeds (optional) and a little flaky sea salt.
- To bake:
Air Fryer: 165°C for 20 minutes, until golden brown and crisp.
Remove from the air fryer, and dish up alongside a buttery mash.
Spiced Lamb Harissa Chickpea Pie
COURSE:
British, Lunch, Main Course, Recipe Page, Recipes
Prep Time:
20 mins
Cook Time:
20 mins pressure cook, 20 mins bake
Servings:
4
Product:
Instant Pot Multi-Cooker
Ingredients
- 600g lamb leg or 500g lamb mince
- 2 tablespoons oil
- 2 onions
- 2 tins chickpeas, drained and rinsed
- 1½ tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400ml beef or chicken stock
- 1½ tablespoons cornflour
- 3 tablespoons water
- 5 dates (optional)
- Handful of parsley
- 1 sheet puff pastry
- 1 egg
- Cumin seeds, for garnish (optional)
- Salt and pepper To serve
- Buttery Mash
- Sauteed Greens
Instructions
- Cut 600g lamb leg into roughly 3cm chunks, or use 500g lamb mince if preferred. Set the Instant Pot to Sauté and turn the heat to level 5 (or high).
- Once hot, add 2 tablespoons oil, then add the lamb and brown it on all sides. This will take around 5–10 minutes. Once browned, remove the lamb from the pot and set aside.
- While the lamb is browning, peel and thinly slice 2 onions, and drain and rinse 2 tins chickpeas. Once the lamb is out, lower the heat to medium and add the onions and chickpeas. Sauté until the onions are soft, stirring often. If anything begins to catch, add a splash of water to loosen it from the bottom of the pot.
- When the onions are soft, stir in 1½ tablespoons harissa paste, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Cook for 1–2 minutes until the spices are fragrant. Return the lamb to the pot, pour in 400ml beef or chicken stock, and stir well.
- Secure the pressure cooking lid, set the valve to Sealing, and cook on high pressure for 20 minutes.
- While the lamb cooks, finely chop 5 dates (optional) and a handful of parsley. In a small bowl, mix 1½ tablespoons cornflour with 3 tablespoons water to form a slurry.
- Once the lamb is done, release the pressure manually. Check the lamb, it should be soft and puling easily apart.
- Remove the lid, stir in the cornflour slurry, and simmer briefly until the sauce thickens. Add the chopped dates and parsley, then season to taste with salt and pepper.
- Spoon the mixture into a dish that fits your Instant Vortex Air Fryer or oven. Drape over 1 sheet puff pastry, tucking the corners in around the filling. Brush with 1 beaten egg, then scatter with cumin seeds (optional) and a little flaky sea salt.
- To bake:
Air Fryer: 165°C for 20 minutes, until golden brown and crisp.
Remove from the air fryer, and dish up alongside a buttery mash.
Spiced Lamb & Harissa Chickpea Pie
Rich, warming and packed with bold flavour, this Spiced Lamb & Harissa Chickpea Pie is a hearty dish that blends North African-inspired spices with comforting British pie tradition. Tender lamb is slow-cooked with harissa, chickpeas and tomatoes, then topped with golden puff pastry for a satisfying bake that’s perfect for cosy evenings or impressing guests.
Bold, Aromatic Flavours
The filling is where this pie truly shines. Lamb is simmered with garlic, cumin, cinnamon and harissa paste for a deep, smoky heat. Chickpeas bring a creamy bite and help soak up the sauce, while tomatoes and a splash of stock create a rich base that bubbles up beautifully under the pastry lid. The combination is spicy, savoury and totally comforting.
Easy Prep with the Instant Pot
Using your Instant Pot, the lamb becomes tender and flavourful in a fraction of the time it would take on the hob or in the oven. The pressure cooking also helps infuse every bite with spice and depth, giving the pie that slow-cooked taste with minimal effort. Once the filling is ready, simply pour it into a dish, cover with puff pastry, and bake until golden and crisp.
Serving Suggestions
This pie is a complete meal on its own, but it also pairs beautifully with a crisp green salad, roasted veg or cooling yoghurt with herbs to balance the spice. It’s ideal for dinner parties, Sunday suppers or batch cooking – leftovers keep well and reheat brilliantly.
A Twist on a Classic
With its fusion of flavours and crowd-pleasing pastry top, the Spiced Lamb & Harissa Chickpea Pie is a modern comfort food favourite. Whether you’re after something different for your weekly meal plan or want to bring new energy to your dinner table, this pie is sure to impress.
