Lamb and Pea Pie
- 1 tbsp sunflower oil by Sainsbury’s
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 300g leftover roast lamb, chopped
- 1 tbsp light soy sauce by Sainsbury’s
- 1 tbsp Dijon mustard by Sainsbury’s
- 275ml hot lamb stock made with 1 lamb stock cube by Sainsbury’s
- 225g frozen peas by Sainsbury’s
- 1 tbsp cornflour by Sainsbury’s
- 350g leftover roast potatoes, roughly chopped
- 300g leftover roast parsnips (or parsnips and carrots), chopped
- 5 tbsp British semi-skimmed milk by Sainsbury’s
- ½ x 28g pack fresh mint by Sainsbury’s, leaves picked and roughly chopped
- 150g lighter British mature grated Cheddar by Sainsbury’s
Preheat the oven to 220°C, fan 200°C, gas 7. Heat the oil in a large pan, add the onion and cook for 5 minutes. Add the garlic, lamb, soy sauce, mustard, stock and peas. Stir, then bring to the boil and cook for 8 minutes. Mix the cornflour with 2 tablespoons of water, add to the pan and cook for 1 minute.
Meanwhile, put the potatoes, parsnips and milk in another pan and heat gently, covered, for 5 minutes. Crush roughly with a potato masher.
Spoon the lamb filling into a 1.25 litre pie dish and scatter over the mint. Top with the potato mixture, scatter over the Cheddar and bake for 10-15 minutes, until the top is golden.
Recipe courtesy of Rejina Sabur-Cross and Sainsbury's