Lamb & rosemary pies

Ingredients

2 Tbsp	Olive oil
1	Onion
500 g	Lamb backstraps, trimmed and chopped (Main)
1 Tbsp	Fresh rosemary, leaves chopped (Main)
½ cup	Red wine
1	Egg, lightly beaten
400 g	Crushed tomatoes
1 to taste	Salt & freshly ground pepper

Potato Mash

500 g	Potatoes, Peeled & chopped (Main)
30 g	Butter
½ cup	Cream

Directions

1. Preheat oven to 200 degC. To make the mash, place potatoes in a saucepan of cold water and bring to the boil. Cook for 20 minutes or until tender. Drain, return to the pan and mash with butter and cream until smooth.
2. Heat the oil in a large non-stick frying pan over high heat. Add onion and cook for 2-3 minutes or until softened. Add lamb and rosemary and cook for 1-2 minutes or until browned.
3. Add wine and cook for 1 minute. Add tomatoes, salt and pepper and cook for 1-2 minutes or until thickened slightly. Spoon mixture into 4 x 1 cup-capacity ovenproof dishes and place on a baking tray. Top with mash and brush with egg.
4. Cook for 20 minutes or until mash is golden.