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How to make Lamb, mint and potato pies

Yield = 4
Prep time: 1:00
Cook time: 0:25
Total time: 1:25

Ingredients

  • 1/4 cup plain flour
  • 750g lamb rump steaks, trimmed, cut into 2.5cm pieces
  • 2 tablespoons olive oil
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 2/3 cup fresh mint leaves, chopped
  • 400g can diced tomatoes
  • 1 cup Massel 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 teaspoon cracked black pepper

Method

  • Step 1 Place flour in a shallow dish. Add lamb. Toss to coat. Heat half the oil in a large saucepan over high heat. Cook lamb, in batches, for 4 to 5 minutes or until browned. Transfer to a plate.
  • Step 2 Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Return lamb to pan. Stir in half the mint. Add tomato, stock and potato. Bring to the boil. Reduce heat to medium-low. Simmer for 40 to 50 minutes or until lamb is tender. Stir in remaining mint. Remove from heat.
  • Step 3 Preheat oven to 200°C/180°C fan-forced. Line four 7.5cm (base) pie moulds with shortcrust pastry. Trim excess. Fill cases with mixture. Brush edge of pastry with egg. Top with puff pastry, pressing down edge to seal. Trim excess. Brush with egg. Top with pepper. Bake for 25 to 30 minutes or until golden. Serve.