Minted lamb pie

Source: www.noshbooks.com

Ingredients

Instructions

1. Preheat the oven 180°C/gas 6.
2. Heat the oil in a frying pan or large saucepan. Add the onion and carrots and fry until the onion begins to soften.
3. Add the mince and fry until no longer pink. Add the flour and mix well. Add the water and stock, season and bring to the boil. Simmer for
   10 minutes.
4. Meanwhile, put the plain flour, xanthan gum, salt and butter in a processor. Whizz until the mixture resembles breadcrumbs. Add the egg and cold water and pulse the processor until a soft dough is formed. Turn out onto a floured surface and roll out until it is just under 1 cm thick.
5. Add the mint to the meat and pour into a casserole dish. Wet the top edges of the dish with water. Carefully lift the pastry onto the rolling pin and then spread over the meat. Trim the edges and crimp them. Brush the top with beaten egg. Make a hole in the centre to let the steam out.
6. Place in the oven for
   35-40 minutes. Serve with broccoli and minted pea mash.

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