Lamb and Dauphinoise Pithivier

Ingredients

Serves 2

• 120g leftover lamb

• 300g potatoes

• 1 medium onion

• 3 garlic cloves

• 150ml whole milk

• 150ml double cream

• 1/2 tsp ground nutmeg

• 350g puff pastry

• 1 beaten egg

• salt and black pepper

Method

Firstly half the onion then slice into half centimetre wide semicircles. Then add to a large saucepan with a tablespoon of olive oil and sweat on a low heat for 5 minutes.

Now finely chop the garlic and add to the pan for 3 minutes more until softened.

While this is doing clean and peel the potatoes before slicing into half centimetre rounds. When the onion and garlic are ready add the potatoes, milk, cream, nutmeg and a pinch of salt and pepper to the pan. Heat to bubbling and gently simmer for 15 minutes with the lid on.

Once done allow to cool completely.

Now cut two disks of puff pastry one about 8 inches in diameter and one 10. Smear the bottom of a baking tray with a little vegetable oil as this will stop the final pie sticking and help it get a crisper base. Lay the smaller circle of pastry on the tray then layer on the potatoes, onions and shredded up bits of leftover lamb leaving a couple of centimetre gap round the edge.

Once done wet the edge and lay over the larger pastry disk. Seal the edge and crimp before making a small hole the top and gently scoring the sides.

Wash with the beaten egg then put in a preheated oven at 180c or 356f for 40 minutes until beautiful and browned.