Ingredients
Makes 1 large pie or 4 individuals
- 400g lamb mince
- 400g diced lamb
- 2 onions, diced
- 3 cloves garlic, roughly sliced
- 2 carrots, diced
- 200g frozen peas
- 1 sprig rosemary
- 300ml red wine
- 1 tbsp tomato paste
- 2 tbsp fennel seeds
- 2 tbsp plain flour
- 2 chicken stockpots, dissolved in 1-litre hot water
- 8 tbsp Worcestershire Sauce
- Handful chopped parsley
- 5 large rooster potatoes
- 1 egg yolk
- 50g parmesan, grated
- 500g frozen peas
- 50g butter
- Handful mint leaves
- Zest and juice of 1 lemon
- 50g cube feta cheese
Method
- Preheat oven to 200c, add some salt to a tray and place the potatoes on top
- Bake for 50 mins until the skin is crispy and the potatoes soft throughout. Make a mash by removing the pulp and placing it through a ricer. Stir in the egg yolks and parmesan, set aside at room temperature for later use.
- In a large heavy-based saucepan, heat some oil, add the diced lamb and colour. Follow this with the lamb mince and colour further.
- Remove the meat momentarily, and add the onions, garlic, carrot. Brown for 2mins before returning the meat and juice to the pan.
- Build the flavours by adding rosemary, fennel seeds, tomato paste, plain flour and salt. Stir together.
- Add the red wine and scrape the bottom of the pot using a wooden spoon. Now add the chicken stock and Worcestershire sauce. Bring to the boil, place a lid on top and leave over a low heat for 1 hour until the diced lamb is softened.
- Adjust the seasoning and fold in the peas and parsley, pour into an ovenproof dish, top with the potato and return to the oven for 20 mins until golden brown. Serve warm.
- For the dressed peas, heat some boiling water and add a spoonful of sugar and salt, drop the frozen peas and cook for 30 seconds to just warm through.
- In a pot, melt the butter and season with salt, and lemon zest. Strain the peas and place in a bowl, toss in the butter and finish with ripped mint leaves, lemon juice and crumbled feta
