Lamb & Potato Pie

A great way to ease yourself into spring.

Featuring chunks of tender lamb, a rich gravy & a cheesy mash topping.

We make these as smaller, individual pies but this can be easily made family friendly by layering in a large dish.

Also great for using leftover cooked lamb, seasonal vegetables & any other ingredients you wish to add!

This might seem like a lot of ingredients & a lot of hassle, but this is a surprisingly easy dish to make - and can be made well in advance!

Ingredients

• 750g diced lamb

• 800g potatoes - peeled & chopped

• 1 onion - chopped

• 1 carrot - chopped

• 1tbsp tomato puree

• 1tbsp mint sauce

• 200ml red wine

• 1tbsp minced garlic

• 1tbsp cut rosemary

• 50g butchers onion gravy

• 50g grated cheese

• extra cheese to top

Method

1. Add the potatoes to a large pan of salted water, bring to the boil and cook until tender (around 20 minutes).

2. Drain and mash the potatoes, adding a splash of milk if necessary, mix in the grated cheese until fully combined, set aside to cool.

3. Season the lamb generously with salt & pepper, brown in a hot pan on all sides, remove from the pan and set aside - this is best done in batches to avoid overcrowding.

4. Heat oil in the same pan and add the onion & carrot, cook until softened, add the garlic, rosemary, tomato puree and red wine, mix well and cook for around 4-5 minutes to reduce.

5. Mix up the gravy as per pack instructions and add to the pan along with the lamb, mix well and cook for around 2 hours until the lamb is tender, add more water if necessary.

6. Spoon into dishes and top with the mash potato mixture and more cheese (optional), cook in the oven for 25-30 minutes until golden.