Lamb pie

This is my take on a classic British pub meal.

It should be made with pieces of lamb slow cooked like a pot roast but lamb is hard to find here so I made do with lamb mince.

Ingredients
1lb lamb mince
1/2 onion coarsely chopped
1/2 packet of brown gravy mix
1 pinch of salt
1 pinch of pepper
1 teaspoon mixed herbs
1/2lb of puff pastry (as per previous post - half quantity)

Brown the mince and sweat the onions. Drain the excess fat from the mince and add in half the packet of gravy mix (as per packet instructions), salt, pepper and mixed herbs. Allow to cook a few minutes to allow gravy mix to thicken a little.

Place mix in either a single oven proof bowl or 2 if sharing (will stretch to 3 small servings). You want to make sure to mostly fill the bowl.

Next place puff pastry over the top of the bowl and press down the edges down the side of the bowl to seal it. Cut a small slit to let out excess steam. Glaze with egg yoke.

Bake at 425F for 20 to 25 mins or until golden brown.

Serve hot with mint sauce.

Mint sauce
Chopped mint (fresh is best but dried works)
Powdered sugar to taste
Malt vinegar (enough to cover mint completely)

Mix together and stir every few minutes so that the mint flavour infuses with the vinegar. The taste is meant to be sharp to counter balance the greasyness of the lamb.

If you don't fancy it just add a teaspoon of chopped mint in with the mixed herbs.