Lamb & Mint Mashed Potato Hot Crust Pie

Lamb & Mint Mashed Potato Hot Crust Pie

Of course being the chef one has to try out all the recipes before I add them to my Blog, well I know this one very well and yes, it is as yummy as it looks.

I used my recipe for the Hot Short Crust Pastry: 100g Butter, 100ml hot water and 280g of plain flour. Don't forget to leave it to cool before rolling it out onto a floured board.

For the meat, I used 4 Lamb fillets, but first you need to make the sauce up. I used a good pinch of salt & pepper, dried mint, and 1/4 spoon of Beef Jelly, use the Knorrs one, its the tastiest I've come across. Mix the ingredients together in a frying pan with a knob of butter until it's bubbling.

Add the chops in and cook on both sides until golden brown. Remove the chops and leave to cool on a chopping board, once they're cooled enough to hold, you can chop them into small pieces as shown below. 

While they're cooling, pop a 1/2 cup of pouring cream to the frying pan and mix together with the juices.

Cook for a further 15 minutes and then simmer for 15 minutes more.  

Now roll out the pastry, add a layer of the cooked lamb and spread it as far as you can, though leaving about an inch gap around the edges. Leave to cool, please remember to leave the pastry on some grease proof paper rest as you'll need this to help you roll the pie!

Chop and boil about 6 - 8 red potatoes. Once you've drained and mashed them, add in a tsp of dried mint, or chop fresh and then add it to the potatoes after mashing. 

Spread the mash over the lamb evenly and brush the edges with a beaten egg before rolling the pastry in to a sausage like pie. Carefully lay it into an oven dish and decorate it if you like with cut pastry leaves etc and then brush with beaten egg and bake at Gas mark 5 for 1.5 hours in the middle of the oven. Turn it round and continue to cook it for a further 1/2hr.

It should look something like this! And taste scrummy...