Ingredients

• 125g butter
• 4 garlic cloves, peeled
• 2kg diced lamb
• 4 large brown onions, coarsely chopped
• 1 bunch green shallots, trimmed, roughly chopped
• 2 carrots, peeled, finely chopped
• 150g (1 cup) frozen peas, thawed
• 1 potato, peeled, finely chopped
• 250g button mushrooms, sliced
• 300ml dry red wine
• 2 tablespoons dried oregano
• 1 tablespoon gravy powder (Gravox brand)
• Salt & freshly ground black pepper
• 125g butter, melted, extra
• 1 1/2 x 375g pkts (about 30 sheets) filo pastry (Pampas brand)
• 160g (2 cups) coarsely grated gruyere cheese
• 6 ripe tomatoes, sliced
• Shredded cabbage, to serve
• Radish, quartered, to serve
• Celery leaves, to serve

Method

• Step 1 Preheat oven to 180°C.
• Step 2 Melt butter in a large saucepan over low heat until foaming. Add garlic and fry until golden.
• Step 3 Add one-quarter of the lamb and cook, stirring occasionally, for 10 minutes or until brown. Remove from the pan and set aside. Repeat with the remaining lamb (in 3 more batches).
• Step 4 Return lamb to the pan with the onion and shallots. Cook for a further 10 minutes or until the onion is soft.
• Step 5 Add the carrots, peas, potato and mushrooms and cook, stirring, for 10 minutes or until vegetables are just tender.
• Step 6 Add the red wine and oregano and bring to a simmer over medium-high heat. Simmer for 30 minutes or until most of the liquid reduces and lamb is tender.
• Step 7 Add the gravy powder and cook, stirring, until the sauce thickens. Taste and season with salt and pepper.
• Step 8 Meanwhile, grease a 30 x 30cm baking dish with some of the melted butter.
• Step 9 Lay filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel, to prevent it from drying out. Working quickly, lay 1 sheet of filo across the bottom of the baking dish and up the sides. Brush with a little of the melted butter. Place another sheet on top. Continue layering with 10 more sheets of filo, brushing each sheet with a little melted butter.
• Step 10 Spoon all the lamb mixture over the pastry. Sprinkle evenly with the cheese and top with tomato slices. Season with salt and pepper.
• Step 11 Continue layering with remaining filo and butter. Trim off any excess pastry from around the edges.
• Step 12 Bake in preheated oven for 30 minutes or until the filo is golden brown and flaky.
• Step 13 To serve, cut into 12 squares and serve with a simple salad consisting of cabbage, radish and celery leaves, if desired.