Lamb and potato pie

Special equipment • 8in (20cm) round pie pan

ServeS 4

Ingredients:

1lb (450g) all-purpose waxy potatoes, peeled and quartered

1 tbsp olive oil

1 onion, finely chopped

handful of fresh rosemary sprigs, leaves picked and chopped

12oz (350g) leftover roast lamb, sliced or coarsely shredded

sea salt and freshly ground black pepper

1 tbsp all-purpose flour

1¼ cups hot vegetable stock

2–3 tsp prepared mint sauce

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

1 egg, lightly beaten, for egg wash

Method:

1 Preheat the oven to 400°F (200°C). Boil the potatoes for about 15 minutes until just tender; drain and set aside. Heat the olive oil in a large saucepan over low heat. Add the onion, and cook gently for about 5 minutes until soft. Stir in the rosemary, and add the lamb. Season well with salt and pepper.

2 Stir in the flour until blended, then pour in the stock. Keep stirring for about 10 minutes over medium heat until the liquid begins to thicken, then add the reserved potatoes and stir in the mint sauce. Simmer for another 10 minutes. Allow to cool slightly.

3 Divide the pastry into 2 pieces, one a little larger than the other. Roll out the larger piece into a large circle on a floured work surface. Use to line the pan, letting the pastry hang over the edges. Roll out the other piece to make a pastry lid for the top of the pie.

4 Spoon the lamb mixture into the pastry shell, then sit the pastry lid on top. Moisten the edges of the pastry with water, and pinch together to seal. Trim away the excess. Brush evenly with a little egg wash, and bake in the oven for 40–50 minutes until the pastry is cooked through and golden. Leave to cool in the pan for at least 15 minutes before cutting into wedges to serve.

Lamb and potato pie