Lamb & Sweet Potato Pot Pie

Add the chilled 3/4 cup butter, cut into pieces, and use a pastry blender to cut it into the dry ingredients until the mixture resembles coarse cornmeal.

Next, add the 1/2 cup shortening and continue to cut it in until it's fully incorporated with the flour and butter.

Return the lamb to the pan with the vegetables, then add the 1 cup peas and 1 bay leaf. Cover the pan, turn the heat down to a simmer, and cook for about 15 minutes.

Meanwhile, in a small bowl, stir together the 1/2 cup water and 1 tablespoon cornstarch until smooth. Pour this mixture into the simmering lamb and vegetables, stirring until the sauce thickens slightly.

Once the filling has cooled, remove the bay leaf. Take one ball of chilled dough and, on a lightly floured surface, roll it out to fit a 9-inch pie dish. Carefully transfer the dough to the dish and trim any excess edges.

Place the pie dish with the bottom crust back in the fridge while you roll out the second piece of dough for the top crust.

Roll the edge of the top crust over the bottom crust, crimping to seal. If the dough feels at all soft, pop the pie back into the fridge or freezer for 2–4 minutes for a quick chill.

Just before baking, brush the top crust with the 1 1/2 tablespoons milk.