Lamb and mint pie

Ingredients

2 Tbsp	Olive oil
1	Onion, chopped
1 kg	Lamb mince (Main)
1	Garlic, crushed
1 Tbsp	Flour
3 cups	Beef stock
500 g	Agria potatoes, peeled and chopped
¼ cup	Mint jelly
1 to taste	Salt & freshly ground pepper
1 cup	Frozen peas
¼ cup	Mint leaves, chopped
2 sheets	Puff pastry
1	Egg, lightly beaten

Directions

1. Preheat oven to 200 degC.
2. Heat half the oil over high heat. Cook the lamb, in batches, for 5 minutes, breaking up any lumps, or until browned. Set aside.
3. Add the remaining oil, onion and garlic to the pan and cook for 1 — 2 minutes or until softened.
4. Return the lamb to the pan. Stir in flour and cook for 1 minute.
5. Gradually add stock, stirring. Add the potato, mint jelly, salt and pepper.
6. Bring to the boil, reduce heat to low, cover and cook for 20 minutes or until potato is cooked and mixture has thickened.
7. Stir through peas and mint. Set aside.
8. Spoon cooled mixture into a lightly greased 20cm x 30cm dish. Cut pastry into quarters.
9. Arrange over pie and brush with egg.
10. Bake for 20 minutes or until golden.