Lamb & Mozzarella Pie with Nadia’s Tomato Sauce

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Set aside a medium oven-proof dish (measuring about 25cm x 30cm). Finely dice onion and celery. Dice tomato 1cm and set aside separately. Bring a full kettle to the boil. Combine stock powder and boiling water in a heatproof bowl and set aside.
2. Heat a drizzle of oil in a large fry-pan on high heat. Cook onion and celery for about 3 minutes, until tender and starting to soften. Add garlic and lamb to pan and cook for about 5 minutes, breaking up with a spoon, until browned.
3. Add tomato paste, Worcestershire sauce, soy sauce and mustard to pan then sprinkle over flour. Stir to combine and cook for about 1 minute, until fragrant. Reduce heat to medium-low. Add stock, salt and tomato and simmer for 8-10 minutes, until thickened. Remove from heat and fold through spinach, until wilted. Season to taste.
4. While lamb simmers, cut carrots into 1cm chips and toss on prepared tray with lemon spice mix and a drizzle of oil. Cook carrot chips (on lower oven rack) for 15-20 minutes, until tender and golden. Season to taste.
5. Transfer pie filling to reserved oven dish and evenly sprinkle over cheese. Lightly beat egg. Unroll pastry and place on top of pie dish to fit snugly, cutting pastry to fit, if needed. Prick pastry in a few places with a fork, then lightly brush with egg. Bake (on middle-upper rack) for 15-17 minutes, until pastry is golden.
6. Cut pie and divide between plates. Top with a dollop of tomato sauce and serve carrot chips on the side.