I’m not a huge fan of potatoes in pie, but I do like sweet potatoes a lot because of their sweetness.
The fresh mint sauce really is a match made in heaven for this pie.
- 4 medium sweet potatoes
- 200-300 gr. leftover roast lamb
- 2 red onions
- 5 chestnut mushrooms
- 2 big carrots
- olive oil
- salt and pepper
- 200 gr. wholegrain flour
- 100 gr. soft butter
- 3 tablespoon water
- 3 branches mint
- 3 teaspoons sugar
- 2 tablespoons red wine vinegar
First you need to prepare the pastry by mix the flour, butter, water and salt. Make a ball and let it rest as you start cooking the vegetables.
Cook the sweet potatoes and the carrots but not too much as they will cook again in the pie. When ready, cut into them cubes.
Slice and sweat the onions in olive oil. Wash and slice the mushrooms. Cut the lamb meat in dices.
Butter the bottom and sides of the dish. Lay the vegetables and meat in layers. Drizzle some olive oil on the last layer, add salt and pepper.
Knead the pastry briefly, and roll it with your rolling pin on a lightly floured surface. Make the pastry to two inches bigger than the size of the dish. When it’s when ready, lay in on top of the filling and tuck the edges in, to the bottom of the dish. Make a few incisions in the pastry.
Bake for 40-45 minutes in the oven at 200C.
In the meantime, you can prepare the mint sauce. Wash and chop the fresh mint thinly, add the sugar and vinegar, and mix until the sugar dissolves.
Serve with green salad and vinaigrette.