Calories 618 per portion
Fat 41g (17g sat) per portion

Ingredients

• Butter 25g (1oz)
• Olive oil 1 tbsp
• Onion 1 large, peeled and chopped
• Carrot 1 large, peeled and finely diced
• Minced lamb 500g (1lb 2oz)
• Plain flour 2 tbsp
• Lamb or chicken stock 150ml (¼ pint)
• Chopped rosemary 4 tsp or 2 tsp dried
• Tomato purée 4 tsp
• Worcestershire sauce 1 tbsp
• Sherry 2 tbsp (optional)
• Salt and freshly ground black pepper
• Shortcrust pastry 400g (14oz)
• Egg 1, beaten
• Cheddar cheese 50g (2oz), grated
• Mash and green beans to serve (optional)

Instructions

1. Heat the butter and oil in a frying pan, add the onion and carrot and cook until softened. Add the lamb and cook until browned all over. Stir in the flour then add the stock, rosemary, tomato purée, Worcestershire sauce, sherry, if using, and seasoning. Cover and simmer for 20 minutes, stirring occasionally. Leave to cool.
2. Preheat the oven to 200°C/180°fan/Gas 6.
3. Roll out half of the pastry and line a 25cm (10in) enamel pie plate. Fill with the lamb mixture.
4. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry in the tin with water, cover with the rolled-out pastry and press the edges together to seal. Trim and decorate the edge, brush with egg and make a small hole in the centre.
5. Place on a baking tray and bake for 20 minutes. Sprinkle with the cheese and bake for a further 15–20 minutes until the pastry is golden. Serve with mash and steamed green beans, if you like.

Cook’s tips
If you don’t have an enamel pie plate then line a 23cm (9in) shallow loose bottomed tart tin with half the pastry, add the filling and roll out the remaining pastry to just a little bigger than the top of the tin then press the pastry edges together and trim off the excess before glazing and topping with cheese.