Minted lamb and potato pie

Ingredients

For the pie filling

• 1kg diced British lamb
• 2 large diced carrots
• 1 large chopped onion
• 2 diced leeks
• 3 large diced potatoes
• 2 tbsp fresh chopped mint
• 2 cloves garlic, finely chopped
• 3 sprigs rosemary, chopped
• 3 pts chicken stock
• 2 tbsp vegetable oil
• Salt and pepper
• 1 egg

For the pastry

• 400g plain flour
• 100g butter
• 100g suet
• 1tsp salt

Method

To make the pastry

Put flour, butter, suet and salt into a bowl and mix with 150ml of cold water, then tip onto lightly floured surface and gently work together until it forms a dough. 

Roll out until around 0.5 cm thick and line the pie dish then place in the fridge for around 15 minutes. 

Use the rest of the pastry and roll out for the pie lid.

To make the pie filling

Heat the vegetable oil in a large pan and brown the diced lamb (about 5 minutes).

Add the leek, onion, carrot and garlic and continue to cook for 5 minutes.

When the veg has softened, add the stock, mint, rosemary and seasoning.

Cover and simmer gently for two to three hours.

Add the diced potato and cook for another ½ hour or so until cooked through but not breaking up.

Check the seasoning.

Leave until cool enough to handle.

Spoon the filling into the pastry lined dish (large dish about 30 x 20cm and 5cm deep) brush edges of the pastry with water and place pastry lid on top and crimp.

Cook in an oven preheated to 200C for about 30 minutes, or until pastry turns golden brown.

This British Pie Award-winning pie recipe is courtesy of Nice Pie to celebrate British Pie Week 2016, which takes places from March 7 - 13.