Lamb & Potato Pie

Preheat the oven to 200°C. Cook the potatoes in a pan of boiling salted water for about 15 minutes, until soft; drain and set aside. Heat the olive oil in a large pan over a low heat. Add the onion, and sweat gently for about 5 minutes until soft and translucent. Stir through the rosemary, and add the leftover lamb. Season well with salt and black pepper.

Tip in the flour, and stir through, then pour in the stock. Keep stirring for about 10 minutes over a medium heat until the liquid begins to thicken, then add the reserved potatoes and stir in the mint sauce. Simmer for a further 10 minutes. Allow to cool slightly.

Divide the pastry into 2 pieces, one a little larger than the other. Roll out the larger piece into a large circle on a floured work surface. Use to line the pie tin, letting the pastry hang over the edges. Roll out the other piece to make the pastry lid for the top of the pie.

Spoon the lamb mixture into the pastry shell, then sit the pastry lid on top. Using your finger and thumb, pinch together the edges of the pastry to seal. Trim away the excess. Brush evenly with a little egg wash, and bake in the oven for 40-50 minutes until the pastry is cooked and golden. Leave to cool in the tin for at least 15 minutes before serving. Cut into slices and serve.