Lamb and pea pie

Special equipment • 1 quart (1.1 liter) pie dish

SERVES 4

Ingredients:

1–2 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

2 garlic cloves, finely chopped

12oz (350g) lamb leg steaks, cut into bite-size pieces

1 tsp ground turmeric

½ tsp ground allspice

2 tbsp all-purpose flour

4 cups hot vegetable stock

2 waxy all-purpose potatoes, peeled and cut into small cubes

1 cup frozen peas, thawed

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

1 egg, lightly beaten, for egg wash

Method:

1 Heat 1 tbsp of the oil in a large saucepan over low heat. Add the onion and a pinch of sea salt, and cook gently for about 5 minutes until soft. Increase the heat to medium, and add a little extra oil if needed. Add the lamb, and sprinkle with the turmeric and allspice. Cook, stirring occasionally, for 6–8 minutes until the lamb is browned all over.

2 Remove from the heat, and stir in the flour and 1 tbsp of the stock. Return to the heat, and pour in the remaining stock. Bring to a boil, reduce the heat to low, and add the potatoes. Simmer gently, stirring occasionally so that they don’t stick, for about 20 minutes until the potatoes have cooked and the sauce has thickened. Add the peas, and season well with salt and pepper.

3 Meanwhile, preheat the oven to 400°F (200°C). Spoon the meat filling into a 1 quart (1.1 liter) pie dish. On a floured work surface, roll out the pastry so that it is about 2in (5cm) larger than the top of the pie dish. Cut out a strip of pastry about 1in (2.5cm) in from the edge to make a collar. Moisten the edge of the pie dish with a little water; fit the pastry strip all the way around, and press down firmly. Brush the pastry collar with a little of the egg wash, then top with the pastry lid. Trim away the excess pastry. Using your finger and thumb, pinch together the edges to seal.

4 Brush the top of the pie all over with the remaining egg wash. Using a sharp knife, make 2 slits in the top to allow steam to escape. Bake for 30–40 minutes until cooked and golden all over. Serve hot.

Lamb and pea pie