These fabulous pasties are filled with a wonderful shepherd's pie mix, made with lamb mince, lamb stock and a drizzle of Worcestershire sauce. They even contain mashed potatoes! Serve with peas, gravy and a bit of mint sauce.
- 500g puff pastry
- 400g mashed potato
- 250g lamb mince
- 1 onion, chopped
- 100g peas
- 1 tbsp. each oil, tomato puree and Worcestershire sauce
- 200ml hot lamb stock
- Salt and black pepper
- 1 egg, beaten
Cook the onion in oil for 5 minutes until softened and golden, then add the mince and fry until browned. Drain exces fat. Add the tomato puree and fry for a minute or two, then stir in the peas, stock, Worcestershire sauce and a pinch of salt and pepper. Simmer for 15 minutes or until the mince absorbs the stock and the sauce is thickened.
Preheat the oven to 200C. Quarter the pastry, then roll into an 18cm square. Divide the mash between the squares, pile the mince filling on top, then bring the corners of the square up over the filling to meet in the centre, then pinch to enclose the filling.
Put onto a baking sheet, brush with egg and bake for 20-25 minutes or until golden and the pastry risen.