To help us celebrate St David's Day, Barnaby Sykes (previously known as Pure Pie who've been filling your tummys with delicious pies at Green Man since 2007) have kindly given us this scrumptious recipe for their Lamb with Mint and New Potato pie. Give it a try and let us know how it tastes...
Lamb with Mint and New Potato pie (serves about 6 people)
For the Filling:
800g diced lamb leg
280g sliced white onions
0.3 litres water mixed with 50g dry beef stock
1 tablespoon tomato puree
250g diced carrots
250g sliced new potatoes
50g mint sauce
Fresh mint as required
pinch of salt
100g corn flour mixed with 200g water
50g fresh chopped mint
For the Pastry:
500g plain flour
250g cubed butter
150g cold water
pinch of salt
Heat some oil in a pan and fry the lamb on a high heat until sealed.
Add the onions and fry until soft.
Mix the tomato puree, stock and water, then add to the pan. Bring to the boil and simmer gently for an hour.
Add the carrots and cook for 5 minutes, then add the new potatoes.
After a further 5 minutes, add the mint sauce.
Add the corn flour mixture, the fresh mint, and season.
Cook gently until the carrots and potatoes are cooked through.
Mix the flour, butter and salt together in a bowl with your fingertips, until it resembles breadcrumbs.
Add the water and stir until the dough binds together.
Wrap in clingfilm and refrigerate for half an hour.
Roll out the pastry and line a pie dish. Add the filling, and top the dish with the remaining pastry. Seal the edges with beaten egg, and brush the top of the pie with egg as well. Make a small hole in the middle of the pastry lid to let out the steam.
Bake at 180c / gas mark 4 for about half an hour, or until brown