Shepherd's Pie Empanadas with Mint Pea Puree

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute.

Add ground lamb (or vegetarian ground) to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Stir in tomato paste, beef broth (or vegetable broth), Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.

Stir in frozen peas and butter. Mix well. Let cool slightly.

Prepare mashed potato flakes according to package instructions. Gently stir into the meat mixture.

Lay out empanada discs. Spoon a generous amount of the shepherd's pie filling into the center of each disc. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.

In a small bowl, whisk together the egg with a tablespoon of water to create an egg wash. Brush the top of each empanada with the egg wash.

Bake for 20-25 minutes, or until golden brown.

While the empanadas are baking, prepare the mint pea puree. Bring a small pot of salted water to a boil. Add the frozen peas and cook for 3-4 minutes, or until tender.

Drain the peas and transfer them to a food processor (or use an immersion blender). Add fresh mint leaves, lemon juice, salt, and pepper. Blend until smooth, adding a little water if needed to reach the desired consistency.

Serve the shepherd's pie empanadas hot, with a side of mint pea puree.