Minced scraps of lean, cooked lamb
1 small onion
2 cooked and finely diced potatoes (retain water)
dash of cayenne pepper
Fry chopped onion in a little fat until soft. Mix finely chopped meat and potato into onion and season well, adding a dash of cayenne pepper.
Moisten with a little water in which potatoes were boiled, and simmer gently.
Add a tablespoon of white breadcrumbs (more or less depending on how much meat was used).
The mixture must be thick when ready to use.
Line pie trays with shortcrust pastry, fill with lamb mixture and cover with pastry lid. Seal edges firmly.
Place pie trays on a baking tray, and bake in a hot oven for 15-20 minutes (220°C).
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