Baby Lamb And Mint Meat Pie

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, chopped
• 2 garlic cloves, minced
• 1 lb ground lamb
• 1/4 cup flour
• 1 cup beef stock
• 2 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 1/4 cup mint, finely chopped
• 4 sheets puff pastry, thawed
• 2 large potatoes, peeled and cubed
• 1/3 cup cream
• 1/4 cup butter, melted

Recipe

• 1 preheat oven to 400°c heat the oil in a large frying pan over medium-high heat. add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.
• 2 add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the meat changes colour. add the flour and cook, stirring for 2 minutes or until well combined.
• 3 add the beef stock, tomato paste and worcestershire sauce and cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. remove from heat and set aside to cool slightly. add mint and stir to combine. taste and season with salt and pepper.
• 4 meanwhile, use a 3 inch round pastry cutter to cut discs from the pastry sheets. line the base and sides of 48 (1 1/2 tbs capacity) mini muffin pans. use a fork to lightly prick the bases of pastry cases. place in the fridge for 15 minutes to rest. bake in oven for 15 minutes or until golden brown and crisp.
• 5 place the potatoes in a large saucepan and cover with cold water. place over high heat and bring to the boil. cook for 15 minutes or until tender. drain well. use a potato masher or fork to mash until smooth. add the cream and stir to combine. taste and season with salt and pepper.
• 6 spoon the lamb mixture among the pastry cases. spoon the mashed potato over the lamb mixture. drizzle with the melted butter.
• 7 bake in oven for 10 minutes or until heated through and golden brown. place on a serving platter to serve.