These little pies are such a winner - made them at the batch once, and people were eating 3 or 4 - they were that yummy!
Ingredients (Makes 12)
- 750g agria potatoes, peeled, chopped
- 50g butter, chopped
- 1/3 cup milk
- Sea salt and cracked black pepper
- 2 Tbsp olive oil
- 4 cloves garlic, crushed
- 500g lamb mince
- 2 cups beef stock
- 1/3 cup tomato paste
- 2/3 cup store-bought mint jelly
- 1 1/2 cups frozen peas
- 3 sheets store-bought shortcrust pastry
- 1 egg, lightly beaten
- Preheat oven to 200C. Place potato in a saucepan of salted cold water and bring to the boil.
- Cook for 15 minutes or until tender. Drain and return to pan.
- Roughly mash, add butter, milk, salt and pepper and mash until smooth.
- Heat oil in a large frying pan over high heat. Add garlic and lamb and cook, breaking up any lumps, for 5 minutes or until browned.
- Add stock, tomato paste, mint jelly and pepper and cook for 6-8 minutes or until thickened.
- Stir through peas. Cut 12 x 10.5cm rounds from pastry. Cut a slit halfway through the diameter of each round.
- Line 12 x 1/2- cup-capacity greased muffin tins with the pastry.
- Spoon lamb into cases. Top with mash. Brush with egg. Bake for 30 minutes or until golden
