- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g extra-lean lamb mince
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 200ml hot lamb or chicken stock
- 1 tbsp sundried tomato purée
- 1 tbsp Worcestershire sauce
- 100g frozen peas
- 500g pack puff pastry
- 400g cold mashed potato
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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Cook onion in the oil for 5 mins, then brown the lamb for 2-3 mins. Stir in the stock, purée and Worcestershire sauce, bring to the boil, then simmer for 15 mins until the liquid has evaporated. Remove from the heat. Add the peas and season.
Heat oven to 220C/200C fan/gas 7. Quarter the pastry, then roll each piece into an 18cm square. Divide the mash between the squares and top with the mince mixture. Dampen the edges of the pastry, pull the 4 corners up so they meet in the centre, then press the edges firmly together to seal. Will freeze for up to 2 months. Defrost before baking.
Transfer to a baking sheet, brush with egg and bake for 20 mins until golden.
Use up leftovers
This is a great way to use up any roast lamb or beef. Shred the meat into small pieces and add to the pan along with the stock.