Lamb, Pumpkin and Rosemary Pies with Smashed Peas

Preheat the oven to 170°C.

Lamb pies: In large bowl, combine the lamb, flour, table salt and 1½ teaspoons of the pepper.

Heat the olive oil and butter in a large, heavy-based ovenproof saucepan. Dust any excess flour off the lamb and fry in batches until browned on all sides. Set lamb aside and return the pan to the heat. Add the onion and carrot and fry for 4-5 minutes, or until the onions have softened. If the onions are sticking to pan, add an extra tablespoon of olive oil.

Add the garlic and rosemary and fry for 1 minute. Return the lamb to the pan along with the pumpkin, bay leaves, tomatoes, stock, Worcestershire sauce, sea salt and the remaining pepper. Bring to a simmer, cover the pan and place in the oven for 2½ hours, or until the meat is tender and falling apart.

Discard the bay leaves and set the lamb stew aside to cool for at least 30 minutes. Increase the oven temperature to 180°C.

Roll the pastry out and cut 6 bases, roughly 2cm wider than the pie tins, then cut 6 tops the same size as the tins. Line each tin with pastry bases then fill with stew. Brush the edges of the pastry bases with egg wash then place the lids on top. Press down on the edges to seal.

Make a 1cm-long cut in the centre of each pastry lid. Brush with egg wash and sprinkle over sesame seeds. Bake for 25-30 minutes, or until golden brown.

Peas: Melt the butter in a medium saucepan over a low heat. Add the garlic and fry for 1 minute. Add the peas and cook for 2-3 minutes, or until warmed through. Remove from heat and roughly smash using a potato masher or the back of a fork. Add the mint and season with salt and pepper.

To serve: Serve the pies with the smashed peas.