Lamb, Mint and Potato Pie
A fantastic way to use up the extra meat from a roast shoulder of lamb.
Preparation 20 minutes
Cooking 1 1/4 to 1 1/2 hours
For the pastry
450g plain flour
150g lard (or butter for a richer pastry), cubed and cold
1 large egg
1 large egg beaten with a pinch of salt (eggwash)
½ teaspoon salt
2 tablespoons milk or water
For the filling
450g cooked lamb, shredded (you can also use minced lamb if you don’t have time to braise your lamb first)
2 tablespoons vegetable oil
450g boiled diced potatoes, carrot and swede (or any other root veggies you may have in your fridge)
1 large onion, finely diced
1 large leek, finely sliced
2 tablespoons mint sauce
salt and freshly ground black pepper
Homemade Pickled Vegetables chutney (see recipe in Sophie’s book ‘Cook on a Shoestring’ – details below)
- Pre heat the oven to 180°C/Gas 4. Sift the flour into a large bowl and add the cubes of lard. Using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs ( you can also do this in a food-processor if you wish) Add 1 egg and the salt. If the mixture still looks a bit dry, add the water or milk. Gently knead the mixture until it has a smooth texture, then wrap it in clingfilm and leave to rest in the fridge for 30 minutes while you make the filling.
- Place a frying pan on the stove and add the vegetable oil. Fry the onion and leek on a low heat for 5–6 minutes until soft before adding the shredded lamb, cooked root vegetables, mint sauce and some salt and pepper. Simmer for 10 minutes. Leave to cool.
- Remove the pastry from the fridge. Cut off a quarter, wrap it in with a little oil or butter. Roll out the pastry to about 3mm think on Press it into all the edges of the dish, ensuring the whole dish is covered. Leave the edges of the pastry overhanging the rim. Place the lined pastry case into the fridge for another 15 minutes to rest.
- Cut out a piece of greaseproof paper and lay it into the lined pastry case. Fill with baking beans and bake for 20 minutes. Remove the beans and brush the inside of the pastry case with the eggwash and bake for another 5–10 minutes.
- Pour the cooled lamb mixture into the baked pastry case. Roll the raw pastry and brush the edges of the pastry case with the eggwash. Press the strips onto the edges of the tin to seal the lid in place. Brush with eggwash again and lay the lid on top. Press a well-sealed edge. Trim off any excess raw or cooked pastry from around the edges using a small sharp knife. Brush the top with the remaining eggwash and make a small hole in the centre to let the steam escape. Sprinkle with sea salt and place the pie onto a baking tray and into the oven for 35 minutes or until golden brown on top. Allow to cool before slicing and serving with pickles and chutney.
As featured in “Cook on a shoestring: Easy, inspiring recipes on a budget”