Anna Haugh served up a tasty dingle pie with lamb mince and carrot puree on Saturday Kitchen.

The ingredients for the pastry are: 100g lard or duck or lamb fat, 1 tsp salt, 265g plain flour and 55g strong white flour.

For the filling: 200g lamb mince, 2 tbsp olive oil, 1 onion, chopped, 1 carrot, peeled and chopped, 1 parsnip, peeled and chopped, 2 garlic cloves, chopped, 50ml white wine, 2 tbsp balsamic vinegar, 200ml chicken stock, 1 tsp chopped fresh rosemary, 2 tbsp chopped fresh flatleaf parsley, 50g unsalted butter, salt and freshly ground black pepper.

For the carrot puree: 1kg carrots, peeled and grated, 100g unsalted butter, 1 star anise, left whole and 250ml chicken stock.

To serve: gravy (homemade or shop bought), 1 tbsp celery micro cress, 1 tbsp cornflowers and 1 tbsp snipped chives.

See more pie recipes in the book titled: Pie Cookbook for Everyone: 100 Shortcut Recipes for Dinners, Desserts, and More available from Amazon now.