Ingredients
| 2 Tbsp | Olive oil |
| 1 | Onion, chopped |
| 1 kg | Lamb mince (Main) |
| 1 | Garlic, crushed |
| 1 Tbsp | Flour |
| 3 cups | Beef stock |
| 500 g | Agria potatoes, peeled and chopped |
| ¼ cup | Mint jelly |
| 1 to taste | Salt & freshly ground pepper |
| 1 cup | Frozen peas |
| ¼ cup | Mint leaves, chopped |
| 2 sheets | Puff pastry |
| 1 | Egg, lightly beaten |
Directions
- Preheat oven to 200 degC.
- Heat half the oil over high heat. Cook the lamb, in batches, for 5 minutes, breaking up any lumps, or until browned. Set aside.
- Add the remaining oil, onion and garlic to the pan and cook for 1 — 2 minutes or until softened.
- Return the lamb to the pan. Stir in flour and cook for 1 minute.
- Gradually add stock, stirring. Add the potato, mint jelly, salt and pepper.
- Bring to the boil, reduce heat to low, cover and cook for 20 minutes or until potato is cooked and mixture has thickened.
- Stir through peas and mint. Set aside.
- Spoon cooled mixture into a lightly greased 20cm x 30cm dish. Cut pastry into quarters.
- Arrange over pie and brush with egg.
- Bake for 20 minutes or until golden.