Name: Minted lamb and peas pies
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 2 medium brown onions, chopped; 200 gram button mushrooms, quartered; 1 teaspoon dried mixed herbs; 700 gram lamb mince; 1/4 cup tomato paste; 35 gram sachet onion and mushroom gravy mix; 1/3 cup tomato sauce (ketchup); 1 cup beef stock; 2/3 cup frozen peas; 1/4 cup shredded mint; 4 large potatoes, cut into 2 cm pieces; 2 tablespoon milk; 60 gram butter, finely chopped

Ingredients

1 tablespoon vegetable oil

2 medium brown onions, chopped

200 gram button mushrooms, quartered

1 teaspoon dried mixed herbs

700 gram lamb mince

1/4 cup tomato paste

35 gram sachet onion and mushroom gravy mix

1/3 cup tomato sauce (ketchup)

1 cup beef stock

2/3 cup frozen peas

1/4 cup shredded mint

4 large potatoes, cut into 2 cm pieces

2 tablespoon milk

60 gram butter, finely chopped

Method

1.Preheat oven to 200°C/180°C fan forced. Grease 6 X 1-cup ovenproof dishes. Place on a baking tray.

2.Heat oil in large saucepan over high heat. Add onion and mushroom; cook and stir for 5 minutes or until softened. Add mixed herbs and mince; cook, stirring with a wooden spoon to break up lumps, for 5-7 minutes or until browned.

3.Stir in paste, gravy mix, sauce and stock. Bring to the boil. Reduce heat: simmer for 5-7 minutes or until sauce thickens slightly. Stir in peas and mint. Transfer to prepared dishes.

4.Place potato in a microwave-safe dish. Microwave on High (100%) for 4-5 minutes or until tender.

5.Add milk and half the butter. Mash until smooth. Season with salt.

6.Spoon potato over lamb in dish. Dot with remaining butter. Bake for 15-20 minutes or until bubbly and golden brown. Serve.

You can use any flavour of gravy mix in this recipe.
Note

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Ingredients

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