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Baby lamb and mint meat pies
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Delightful lamb pies topped with creamy mashed potatoes to satisfy all appetites.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 500g minced lamb
  • 40g plain flour
  • 250ml beef stock
  • 44.40 gm tomato paste
  • 24.40 gm Worcestershire sauce
  • 62.50 ml finely chopped mint
  • 4 sheets (25cm) ready-rolled shortcrust pastry, thawed
  • 2 large pontiac potatoes, peeled, chopped
  • 80ml cream
  • 30g butter, melted
Instructions:
  • 1. Preheat oven to 200°C. 2. Heat oil in a large frying pan over medium-high heat. Saute onion and garlic for 5 minutes until softened. 3. Add mince, breaking up any lumps with a wooden spoon. Cook for 5 minutes until meat changes color. 4. Stir in flour and cook for 2 minutes until combined. 5. Pour in beef stock, tomato paste, and Worcestershire sauce. Simmer for 5 minutes until slightly thickened. 6. Remove from heat and let it cool slightly. 7. Stir in mint and season with salt and pepper to taste.
  • Use an 8cm round pastry cutter to cut discs from the pastry sheets. Line the base and sides of 48 mini muffin pans with a 30ml (1 1/2 tablespoons capacity). Lightly prick the bases of pastry cases with a fork. Chill in the fridge for 15 minutes. Bake in the oven until golden brown and crisp, approximately 15 minutes.
  • In a large saucepan, cover the potatoes with cold water and bring to a boil over high heat. Cook for 15 minutes or until tender. Drain well, then mash the potatoes until smooth using a fork or potato masher. Stir in the cream, season with salt and pepper to taste.
  • Distribute the lamb mixture evenly among the pastry cases, top with mashed potato, and drizzle with melted butter. Bake until golden brown and heated through, then transfer to a serving platter. Enjoy your delicious dish!

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