Lamb and Spinach Pie

Cook Time 1 hour 20 minutes

Serves 4

Ingredients

1 tbsp extra virgin olive oil

500g lamb mince

1 onion, finely diced

1 carrot, finely diced

1 stick of celery, diced 

1 tbsp tomato paste

1 tbsp plain flour

500ml beef stock

1 tsp Worcestershire sauce

1 tsp fresh rosemary or thyme, chopped

1 cup frozen baby peas

1 small bunch of English spinach, washed well and shredded

Salt and pepper, to taste

2 sheets puff pastry

30g cheddar, grated

1 egg, beaten

Method

Add a splash of oil to a heavy-based pan and brown the lamb mince well. Remove. Add the remaining oil and cook the onion, carrot, and celery until softened. Return the mince, then stir in the tomato paste and flour; cook for 1 minute before adding the stock, Worcestershire sauce, and rosemary. Simmer for 20–25 minutes until thick. Add the peas and spinach in the last 5 minutes. Season to taste and let cool slightly.

Preheat oven to 190°C.

Cut your puff pastry into squares (about 4–5cm each). Fill the pie dish with the cooled lamb filling. Sprinkle over cheddar.

Starting at one edge, arrange the squares slightly overlapping, like roof tiles or a mosaic pattern, across the top of the pie. Brush generously with beaten egg.

Bake for 25–30 minutes until the squares have puffed and turned deep golden brown.