2-in-One Lamb Puff Pie & Lamb Casserole

Begin by placing the mushrooms in a bowl and microwave for 3 minutes until they have released their water, strain and then fry them in a tbsp. of butter and a little paprika until browned. Leave to one side.

Heat about 4 tbsp. oil in a large stir fry pan or similar. Fry the meat, on a high heat, a little at a time until browned. Take out meat with a slotted spoon and leave to one side. Add the chopped onion and leeks to the hot pan and cook on a medium heat until the onions and leeks have softened. Stir in the carrots and the garlic. Put on the lid and cook a few minutes on a lowish heat. Add a little water to help cook the carrots and leave a further few minutes until the water has been absorbed.

Now return the meat to the pan and sprinkle in the tbsp. of flour. Stir everything round gently to absorb all the flour. Sprinkle in the dried mint and stir in the tinned chopped tomatoes. Simmer gently for about 10 minutes.

Add the mushrooms and the chopped celery and transfer everything into a large casserole dish. Pop in the bay leaves and pour over half the chicken stock.

Cover and place in the oven. Stir occasionally and leave for 1½ - 2 hours, keeping an eye on the liquid and topping up with more chicken stock/water, as necessary. Check at 10 min. intervals after 1 hr. to make sure that it doesn't start to over thicken. Finally check seasoning.

Now, if you like, you can divide into two and have one half as a casserole and the remainder as a pie.

Place half the lamb filling in a deep pie dish and when cooled, roll out the puff pastry and cover. Brush with egg wash. When you are ready, bake in the oven at 180°C for about 25/30 minutes until golden brown.

Serve with creamy mashed potato and vegetables.