Shepherd's pie pasties

30-60 minutes 4 servings 6 servings 800 kcal or less budget cheap chicken stock cornish pasties homemade pasties mains meat pies pastries pastry puff pastry puff pastry pies shepherd's pie worcestershire sauce

N/A

Source

Ingredients

1 onion , chopped

1 tbsp olive oil

250g extra-lean lamb mince

200ml hot lamb or chicken stock

1 tbsp sundried tomato purée

1 tbsp Worcestershire sauce

100g frozen peas

500g pack puff pastry

400g cold mashed potato

1 egg , beaten

Method

Cook onion in the oil for 5 mins, then brown the lamb for 2-3 mins. Stir in the stock, purée and Worcestershire sauce, bring to the boil, then simmer for 15 mins until the liquid has evaporated. Remove from the heat. Add the peas and season.

Heat oven to 220C/200C fan/gas 7. Quarter the pastry, then roll each piece into an 18cm square. Divide the mash between the squares and top with the mince mixture. Dampen the edges of the pastry, pull the 4 corners up so they meet in the centre, then press the edges firmly together to seal. Will freeze for up to 2 months. Defrost before baking.

Transfer to a baking sheet, brush with egg and bake for 20 mins until golden.