Lavender & Lentil Lamb Pie

SERVES 4 READY IN 2-4.5 hours

INGREDIENTS

400g+ left-over roast lamb 1 tin drained, pre-cooked lentils ½ red onion, finely chopped 2 cloves of garlic, peeled and crushed ½ tsp dried rosemary ½ cup vegetable or chicken stock or gravy

liquid reserved from roast ½ cup root vegetables cut into

1cm cubes 1 tbsp dried culinary lavender, ground ⅓ cup tomato puree salt & pepper to taste homemade wholemeal pastry

or bought short-crust pastry

METHOD

Pre-heat your slow cooker to high, then place the meat (it can still be on the bone) inside. Sauté the onion and garlic, then combine with the other ingredients and place over the meat. Cook for approximately 4 hours on high or until vegetables are cooked. Alternatively, this could also be done in a casserole dish for 1½ hours at 175°C. Allow to cool. Roll out the pastry and place in a round 25cm+ diameter oven dish, gently pushing the pastry into the bottom, but leaving enough surplus to cover over the top and wrap like a parcel. Put the meat filling in the pastry, wrapping it around to cover over the top. Prick the surface. Bake at 200°C for 20-25 minutes until the pastry is golden. Serve immediately with your choice of side vegetables. We love beetroot, red cabbage and almond coleslaw.