LAMB, CARROT & HARISSA PIES

SERVES 4

1 tbs extra virgin olive oil 1 onion, thinly sliced 600g boneless lamb shoulder,

cut into 2cm pieces 200g carrots, roughly chopped 1 tbs ras el hanout (Moroccan spice blend) 400g can diced tomatoes 2 tbs harissa 1 tbs cornflour 2 x 375g sheets frozen puff pastry (we used Carême All Butter Puff Pastry), thawed 1 egg, lightly beaten Micro mint, to serve

PEA & CHICKPEA MASH

1/2 cup (60g) frozen peas, thawed 400g can chickpeas, rinsed, drained Juice of 1/2 a lemon 1/4 cup (60ml) extra virgin olive oil

Heat oil in a large frypan over medium heat. Add onion and cook, stirring, for 2 minutes. Add lamb and cook, turning, for 5 minutes or until browned all over. Add carrot and ras el hanout. Cook, stirring, for 5 minutes, then add tomato, harissa and 300ml water. Stir to combine. Reduce heat to medium-low and cook for 1 hour or until meat is tender.

Transfer 1/4 cup (60ml) cooking liquid to a bowl with cornflour and stir to a paste. Stir into lamb mixture. Simmer for 5 minutes or until thick. Remove from heat. Cool slightly.

Preheat oven to 200°C. Divide lamb mixture between 4 x 13cm (1-cup) pie dishes. Lay pastry on a clean work surface. Fold each sheet in half and lightly roll to press together. Cut 2 x 13cm rounds from each pastry sheet and place over meat. Brush with egg and place on a baking tray. Bake for 25 minutes or until pastry is crisp and golden. Set aside to rest for 5 minutes.

For the mash, combine all ingredients and season. Spoon over pies and serve with mint.