Lamb Pie Recipe with built in veg
Recipe info
Cost: -
Serves: 4
Ease: ***
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ingredients
Pastry
- 250g self raising flour
- 125g butter
- 1/2 teaspoon salt
- 1 egg + 1 tablespoon water
- 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
- 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.
- Preheat the oven to preheat 180ºC fan oven/200ºC/gas 6.
- 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.
- 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.
- 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.
- Serve with the green veg.
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