Lamb Pie

• 2 lbs Ground lamb
• 3 Onions, diced
• 2 Carrots, small dice
• 4 Garlic cloves, minced
• 3 tbsp Fresh thyme
• 2 1/2 cups Beef stock
• 1 (12 oz.) bottle stout
• 1 tsp Salt
• 1/2 tsp Pepper
• 3 tbsp Cornstarch
• 1 cup Frozen peas
• 2 Sheets puff pastry

Potato Topping

• 4 Large russet potatoes, peeled and cubed
• 1/4 cup Heavy cream
• 4 tbsp Butter
• 1 tsp salt Salt
• 1/2 tsp Pepper
• 1 Egg, lightly beaten
• 1 cup Finely grated gruyere cheese

1. Preheat oven to 350° F. Grease 8 (4") disposable pie tins (found in the baking isle of your local grocery store), or eight oven proof cocottes.
2. Prepare filling by heating a large sauté pan and browning the ground lamb. Once all the meat is browned, use a slotted spoon to set the meat aside. Drain off all but 2 tablespoons of fat. Sauté onions and carrots until onions become translucent, about 5 minutes. Add the garlic and sauté for one minute longer. Add the meat back in with the onion mixture. Add to dish, thyme, stout and stock and season with salt and pepper. Cover with lid and cook in the oven for 1 hour.
3. Mix cornstarch and 4 tablespoons of water to form a paste. Stir through meat mixture until fully combined. Add the peas then return dish to oven for 30 more minutes. Allow to cool completely before filling pies, or pastry will become soggy.
4. Preheat oven to 400° F.
5. To prepare the topping, boil potatoes in salted water. Drain and add cream, butter, salt and pepper. Mash until completely smooth and set aside.
6. On a floured surface, roll out pastry to ⅛ in thick, using a sharp knife to cut into 8 squares. Avoid stretching the dough, or edges will not puff. Ease pastry into prepared tin. You should have four corners hanging over the edge of each tin.
7. Fill lined tins with meat mixture to the rim. Using a spoon or pastry bag, spread potatoes on top of the filling and fold overhanging corners on top of the mash to create a tight seal. Using a pastry brush paint the top of the pies with the egg wash and sprinkle with cheese. Place the pies on a baking sheet and bake for 25-30 minutes until the pastry is golden brown.
8. *This recipe was inspired by the cookbook of a small cafe in New Zealand, Little and Friday.