Lamb & Tarragon Pie

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle (used in step 4)

Cut the leeks in half lengthwise and wash carefully to remove any dirt from between the leaves

Crush the garlic with the side of a knife, peel it and chop finely

Peel the onion(s) and chop finely

Peel the potatoes

Slice the leeks and potatoes to the thickness of a pound coin

Add the leek and potatoes to a pot of boiling salted water and cook for 10 min without a lid, or until the potatoes are almost cooked

Drain and leave to steam dry in the colander

Season the vegetables to your taste

Add 1/2-1 tbsp of oil to a wide pan over a medium-high heat

Once hot, add the lamb, onion and garlic

Brown the lamb for 5 min, then add the stock cube(s) and 2-4 tbsp of water, enough to dissolve the tasty bits stuck to the pan

Remove from the heat

Chop the tarragon coarsely

Add the lamb mixture to an oven-proof dish

Add 2/3 of the tarragon and save the rest to serve

Layer the leek and potato on top of the mince, spread over the yoghurt and sprinkle with breadcrumbs

Put in the oven for 10 min, then switch the oven to the grill setting for 5-10 min or until the pie is browned and hot through