On Tuesday I bought a recipe book in Sainsbury’s called Pie! (it doesn’t actually have an exclamation mark on the end of the title, but I think that it ought to have.) and so yesterday pie was on the menu. I had a look through all the recipes and Alberto and I decided upon this one as it looked tasty. There’s also a salmon and dill one that I strongly suspect I’ll be making on Friday.
The recipe is a tasty one and the use of lamb mince rather than pieces of lamb means that it is fairly quick to prepare, as well as giving the resulting pie an interesting texture.
Serves 3 (or, in this instance – one big slice each for Alberto and I for dinner last night and a smaller slice each for lunch today.)
2 tablespoons of olive oil
450g of minced lamb
1 onion, finely chopped
3 garlic cloves, finely chopped
600ml of good quality beef stock
1 large potato, peeled and diced
150g of peas
2 tablespoons of mint leaves, finely chopped
1 egg, beaten
Salt and freshly ground black pepper
Heat the oil in a large frying pan and fry the mince for 5 minutes, until browned.
Add the onion and garlic and fry for a further 5 minutes.
Add the stock and potato and bring to the boil. Simmer for 8-10 minutes.
Then stir in the peas, mint and salt and pepper. Stir well and cook for a further 5 minutes or so.
Pre-heat the oven to 220
Place the lamb mixture in a square baking dish and level off the top.
Roll out the pastry, then place it on the top of the dish and press down around the edges.
Trim off any excess pastry.
Brush with beaten egg and bake for 30 minutes until golden and cooked through.