Try this hearty pie for two with a spicy lamb and mushroom filling and mounds of creamy mash on the side.
1 sheet ready rolled all-butter puff pastry
1 free-range egg, lightly beaten
2-3 tbsp olive oil
knob of butter, plus extra for greasing
1 medium leek, thinly sliced
1 medium onion, thinly sliced
salt and freshly ground black pepper
250g/9oz lamb fillet, trimmed of excess sinew and cut into cubes
3 tsp harissa paste
2 large flat mushrooms, cut into cubes
splash red wine
2 tbsp tomato purée
2 tbsp plain flour
400ml/14fl oz beef stock
For the pie, preheat the oven to 200C/400F/gas 6. Lightly grease a baking sheet with butter.
Take a small pie dish and lay it upside down on the sheet of puff pastry. Cut around the pie dish, leaving a 1cm/½in border all the way around. Lay the pastry lid onto the baking tray and brush lightly with the beaten egg. Cook in the oven for 10-12 minutes, or until puffed up and golden-brown.
Meanwhile, heat one tablespoon of the oil and the butter in a frying pan over a medium heat, add the leeks and onion, season to taste with salt and freshly ground black pepper and fry gently for 10-12 minutes until softened. Set aside.
Meanwhile, mix the lamb and harissa together in a bowl until the lamb is thoroughly coated with the harissa.
Heat one tablespoon of the olive oil in a large, heavy-based frying pan over a medium-high heat and fry the lamb for 4-5 minutes, turning occasionally, until browned on all sides. Transfer to a clean bowl and set aside.
Add the mushrooms to the same pan, with a drizzle more oil if necessary, and fry for 2-3 minutes until lightly browned. Pour in the red wine and boil for 1-2 minutes, then stir in the tomato purée and cook for 2-3 minutes.
Sprinkle the flour over the lamb and stir to coat then return the lamb to the pan with the mushrooms, along with any juices that have collected in the bowl. Stir well then pour in the stock and bring to a boil. Reduce the heat to medium and simmer for ten minutes, or until the stock has reduced to a gravy-like consistency and the lamb is tender.
Stir the leeks and onions into the lamb then transfer the mixture into the pie dish. Cover with the cooked pastry lid, put the pie dish on a baking sheet and cook in the oven for 10-12 minutes.
Meanwhile, for the mash, boil the potatoes in a large pan of boiling salted water for 15-20 minutes, or until tender. Drain thoroughly then pass through a potato ricer into a clean bowl (or use a potato masher) and beat in the butter and milk and season to taste with sea salt and freshly ground black pepper.
For the asparagus, heat the olive oil and butter in a griddle pan over a medium heat then add the asparagus to the pan and cook, turning frequently, for five minutes or until griddle in places and just tender.
To serve, spoon the pie onto serving plates and serve the mash and asparagus alongside.
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