Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) cold unsalted butter, cut into ½-inch cubes
  • ½ cup (120ml) ice water
  • 1 tablespoon (15ml) olive oil
  • 1 pound (454g) ground lamb
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ cup (60ml) beef broth
  • 2 tablespoons (30ml) tomato paste
  • 1 cup (120g) frozen peas
  • Salt and freshly ground black pepper, to taste
  • 2 pounds (907g) Yukon Gold potatoes, peeled and quartered
  • ½ cup (120ml) whole milk
  • 4 tablespoons (57g) unsalted butter
  • Salt and freshly ground white pepper, to taste
  • Optional: A few drops of green food coloring
  • 1 large egg
  • 1 tablespoon of milk

Instructions:

  1. Combine flour and salt in a food processor or bowl.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Gradually add ice water until dough just comes together.
  4. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Brown ground lamb in olive oil in a large skillet. Drain off any excess grease.
  6. Add onion, carrots, and celery to the skillet and cook until softened.
  7. Stir in garlic, thyme, and rosemary. Cook for 1 minute more.
  8. Add beef broth and tomato paste, scraping up any browned bits from the bottom of the pan.
  9. Simmer until the sauce has thickened slightly.
  10. Stir in frozen peas and season with salt and pepper. Remove from heat.
  11. Boil potatoes in salted water until tender.
  12. Drain well and return to the pot.
  13. Mash potatoes with milk and butter until smooth and creamy.
  14. Season with salt and white pepper. Stir in food coloring (optional).
  15. Preheat oven to 375°F (190°C).
  16. Roll out chilled dough on a lightly floured surface.
  17. Cut out 2 ½-inch rounds using a cookie cutter.
  18. Press dough rounds into the muffin tin cups.
  19. Fill each pie crust with lamb filling.
  20. Transfer potato mixture to a piping bag fitted with a star tip and pipe the mashed potato onto each filling pie.
  21. Brush each pie with the egg wash.
  22. Bake for 25-30 minutes, or until the crust is golden brown and the potato topping is lightly browned.
  23. Let the mini pies cool in the muffin tin for a few minutes before transferring them to a serving platter.
  24. Serve warm.