Lamb, mint and pea pies

Ingredients

750 g	Agria potatoes
50 g	Butter
⅓ cup	Milk
1 to taste	Salt & freshly ground pepper
2 Tbsp	Olive oil
4	Garlic cloves, crushed
500 g	Lamb mince (Main)
2 cups	Beef stock
⅓ cup	Tomato paste
⅔ cup	Mint jelly, (store brought)
3 sheets	Shortcrust pastry
1 ½ cups	Frozen peas
1	Egg, lightly beaten

Directions

1. Preheat oven to 200 degC.
2. Place potato in a saucepan of salted cold water and bring to the boil.
3. Cook for 15 minutes or until tender. Drain and return to pan.
4. Roughly mash, add butter, milk, salt and pepper and mash until smooth.
5. Heat oil in a large frying pan over high heat. Add garlic and lamb and cook, breaking up any lumps, for 5 minutes or until browned.
6. Add stock, tomato paste, mint jelly and pepper and cook for 6-8 minutes or until thickened.
7. Stir through peas. Cut 12 x 10.5cm rounds from pastry. Cut a slit halfway through the diameter of each round.
8. Line 12 x 1/2- cup-capacity greased muffin tins with the pastry.
9. Spoon lamb into cases. Top with mash. Brush with egg.
10. Bake for 30 minutes or until golden.