This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Preheat the oven to 190°C. Line 6 individual pie pans with the pastry and chill until required.
2.Heat the oil in a medium pan and sauté the garlic, onion and lamb for 8-10 minutes until browned and fragrant. Add the flour and toss the lamb until the meat is evenly coated.
3.Add the lamb stock and simmer gradually until the sauce has thickened a little. Add the dried mint, mint jelly and water, then cover and simmer for a further 15 minutes until the lamb is tender and the sauce is thick. Allow the mixture to cool for at least 30 minutes.
4.Meanwhile, cook the kumara in simmering salted water for 20-30 minutes until soft. Drain well, mash the kumara with the butter and season to taste.
5.Divide the minted lamb mixture between the pastry-lined pans and top it with the mashed kumara. Sprinkle over the grated cheese and arrange the pans on a heavy baking tray. Cook the pies in the preheated oven for 20-25 minutes until the pastry is deep golden and the pie mixture is bubbling.
Related stories
BONUS Elizabeth Arden gift
Subscribe & receive a powder blush from Elizabeth Arden
