Lamb & Pea Pie With Crispy Sliced Potato Topping

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Step 1

1) Preheat the oven to 200C/gas mark 7. Fill and boil the kettle.

Step 2

2) Heat the oil in a large frying pan on a medium heat for a minute. Add the onions and the salt, soften for 2 minutes, stirring occasionally.

Step 3

3) Toss the minced lamb in the flour, coating evenly. Add to the pan of onions and brown for 5 minutes, stirring occasionally.

Step 4

4) Place the stock cube, mint, thyme, black pepper and nutmeg into a jug and add 400mls boiling water. Stir and pour into the frying pan. Simmer for 10-15 minutes, allowing the sauce to thicken a little.

Step 5

5) Place the peas into a casserole dish. In a bowl, toss the sliced potatoes in a little salt and pepper and a drizzle of olive oil.

Step 6

6) Pour the lamb filling into the casserole dish and stir. Layer the top with the sliced potato. Cover with a lid/foil and bake in the oven for about 50 minutes, removing the lid/foil for the last 20 minutes.

Step 7

NB: Freeze after stage 5, defrost in the fridge and bake as per instructions.

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