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Lamb, mint and potato pies
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Indulge in cozy lamb and mint pot pies.
Ingredients:
  • 62.50 ml plain flour
  • 750g lamb rump steaks, trimmed, cut into 2.5cm pieces
  • 36.40 gm olive oil
  • 1 medium brown onion, chopped
  • 165.00 ml fresh mint leaves, chopped
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 255.00 gm beef stock
  • 500g sebago potatoes, peeled, cubed
  • 2 sheets ready-rolled shortcrust pastry, partially thawed, halved diagonally
  • 1 egg, lightly beaten
  • 1 sheet ready-rolled frozen puff pastry, partially thawed, quartered
  • 1 tsp cracked black pepper
Instructions:
  • In a shallow dish, coat lamb with flour. Heat half of the oil in a large saucepan over high heat. Brown lamb in batches for 4 to 5 minutes. Transfer to a plate.
  • In a pan, heat the rest of the oil over medium-high heat. Add onion and garlic and cook for 5 minutes until softened. Add lamb back into the pan, along with half of the mint. Stir in tomato, stock, and potato. Bring to a boil, then reduce heat to medium-low and simmer for 40 to 50 minutes until the lamb is tender. Stir in the remaining mint and then remove from heat.
  • Preheat the oven to 200°C/180°C fan-forced. Line four 7.5cm (base) pie moulds with shortcrust pastry, fill with mixture, and brush the pastry edge with egg. Top with puff pastry, seal the edges, trim excess, brush with egg, sprinkle with pepper, and bake for 25 to 30 minutes until golden brown. Serve hot.

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