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.
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.