Lamb, Mint And Potato Pies

Grab your fork and get under the crust with these warming winter lamb, mint and potato pies.

The ingredient of Lamb Mint And Potato Pies

• 1 4 cup plain flour
• 750g lamb rump steaks trimmed cut into 2 5cm pieces
• 2 tablespoons olive oil
• 1 medium brown onion chopped
• 2 garlic cloves crushed
• 2 3 cup fresh mint leaves chopped
• 400g can diced tomatoes
• 1 cup massel beef stock
• 500g sebago potatoes peeled cubed
• 2 sheets ready rolled shortcrust pastry partially thawed halved diagonally
• 1 egg lightly beaten
• 1 sheet ready rolled frozen puff pastry partially thawed quartered
• 1 teaspoon cracked black pepper

The Instruction of lamb mint and potato pies

• place flour in a shallow dish add lamb toss to coat heat half the oil in a large saucepan over high heat cook lamb in batches for 4 to 5 minutes or until browned transfer to a plate
• heat remaining oil in pan over medium high heat add onion and garlic cook stirring for 5 minutes or until softened return lamb to pan stir in half the mint add tomato stock and potato bring to the boil reduce heat to medium low simmer for 40 to 50 minutes or until lamb is tender stir in remaining mint remove from heat
• preheat oven to 200u00b0c 180u00b0c fan forced line four 7 5cm base pie moulds with shortcrust pastry trim excess fill cases with mixture brush edge of pastry with egg top with puff pastry pressing down edge to seal trim excess brush with egg top with pepper bake for 25 to 30 minutes or until golden serve

Nutritions of Lamb Mint And Potato Pies

calories: 1067 613 calories
calories: 58 grams fat
calories: 23 grams saturated fat
calories: 78 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 55 grams protein
calories: 216 milligrams cholesterol
calories: 861 81 milligrams sodium
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calories: nutritioninformation