Ingredients

Ingredients For the pie

• 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 mash

• 2 medium Maris Piper potatoes, or other floury potato, peeled and diced

• 25g/1oz butter

• 100ml/3½fl oz milk

For the asparagus

• 6 asparagus spears, woody end snapped off

• 1 tsp olive oil

• knob of butter

Description

Try This Hearty Pie For Two With A Spicy Lamb And Mushroom Filling And Mounds Of Creamy Mash On The Side.

View Full Recipe