Lamb, pea and mint pie
Bake Off finalist Holly Bell is in the TM kitchen for the first time, and she's aiming to banish boring midweek meals. Holly cooks up a lamb, pea and mint pie - a perfect Wednesday family meal.
3 tbsp olive oil2 medium onions, peeled and finely chopped½ tsp salt500g minced lamb3 tbsp plain flour1 lamb stock cube1 tsp dried mint/1 tablespoon chopped fresh mint1 tsp dried thyme/1 tablespoon fresh thyme½ tsp black pepper¼ tsp freshly grated nutmeg350g frozen peas900g potatoes, thinly sliced, skin on (about 3 large potatoes)Extra salt and pepper to taste, a drizzle of olive oil
Preheat the oven to 200C/gas mark 7
Fill and boil the kettle
Heat the oil in a large frying pan on a medium heat for a minute. Add the onions and the salt, soften for 2 minutes, stirring occasionally.
Toss the minced lamb in the flour, coating evenly. Add to the pan of onions and brown for 5 minutes, stirring occasionally.
Place the stock cube, mint, thyme, black pepper and nutmeg into a jug and add 400mls of boiling water. Stir and pour into the frying pan. Simmer for 10-15 minutes, allowing the sauce to thicken a little.
Place the peas into a casserole dish. In a bowl, toss the sliced potatoes in a little salt and pepper and a drizzle of olive oil.
Pour the lamb filling into the casserole dish and stir. Layer the top with the sliced potato. Cover with a lid/foil and bake in the oven for about 50 minutes, removing the lid/foil for the last 20 minutes.
SERVES: 4-6PAN TO PLATE IN: 1 hourFREEZE: Freeze after stage 5, defrost in the fridge and bake as per instructions.