Minted lamb and potato pie

Name: Minted lamb and potato pie
Yield: 2-4 servings
Cuisine: British
Ingredients: 1 kg Diced Lamb; 600 ml Water; 4 x Chicken Stock Cubes; 1 tbsp Thyme; to taste Salt and Pepper; 2 tbsp Mint (as minty as you want it); 3 large chopped potatoes; 3 large diced carrots; 1 large chopped onion; 2 chopped garlic cloves; Pie pastry; Olive oil

mummyJ @cook_14326426

Wales

Minted lamb and potato pie

mummyJ @cook_14326426

Saved

Ingredients

2-4 servings

1 kgDiced Lamb
600 mlWater
4x Chicken Stock Cubes
1 tbspThyme
to tasteSalt and Pepper
2 tbspMint (as minty as you want it)
3large chopped potatoes
3large diced carrots
1large chopped onion
2chopped garlic cloves
Pie pastry
Olive oil

Saved

Steps

1

Add oil to pan, add garlic and onion and cook until softened. Add lamb until browned and set aside.
2

Put potatoes on to boil. Add water and stock cubes to pan which was used to cook lamb. Bring to boil and add carrots.
3

When carrots have softened add mint and thyme and season. Add flour if not thick enough for your liking. Add lamb and boil for 10 minutes.
4

Add potatoes after draining and stir well. Transfer into oven proof dish and top with pastry. Cook for 30 minutes or until pastry has browned.
5

I paired mine with asparagus wrapped in pastry, seasoned sprayed with fry light and roasted. Enjoy 💋