Lamb Pie Recipe with built in veg

Lamb Pie Recipe with built in veg

method

  1. Make the pastry by rubbing the butter into the flour until it looks like breadcrumbs. Add the salt, egg and water to form a dough. If you have a food processor use it to make the pastry. Cover with cling film and leave in the fridge until needed.
  2. Preheat the oven to preheat 180ºC fan oven/200ºC/gas 6.
  3. Heat the oil in a wok and add the veg. Fry for 3-4 minutes and then add the mince. Continue to fry until the meat is no longer pink.
  4. Add the flour and mix well. Add the stock cube and the water and bring to the boil. Simmer gently for 10 minutes with a lid on the wok. Season well with salt and pepper and add the chopped mint. Pour into a casserole dish.
  5. Roll out the pastry and cover the top of the pie. Make a hole in the centre to allow the steam to escape. Brush with beaten egg and place in the oven for 25-30 minutes. The top should be nicely browned.
  6. Serve with the green veg.

 

Ingredients

Pastry

  • 250g self raising flour
  • 125g butter
  • 1/2 teaspoon salt
  • 1 egg + 1 tablespoon water

Filling

  • 2 tablespoons oil
  • 1 large onion, chopped
  • 1 large leek, chopped
  • 500g lamb mince
  • 1 large sweet potato, peeled and chopped into small dice
  • 1/4 swede, peeled and chopped into small dice
  • 2 tablespoons freshly chopped mint
  • 1 tablespoon flour
  • 1 mug water
  • 1 veg stock cube
  • salt and pepper
  • 1 egg, beaten

 

Key

Cost

–

difficulty

***

prep time

30 Minutes

cook time

30 Minutes

serves

4

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