Pot pies are a staple of Irish cooking. Although they are often covered with potatoes and called shepherd's pie, I prefer this slightly spicy, very tasty pastry-covered version.

1 tablespoon olive oil
2 cups chopped onion
1 1/2 pounds (750 grams) ground lamb
1 tablespoon chopped garlic
2 teaspoons paprika
1 1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 teaspoon ground ginger
1/2 cup chopped raisins
2 cups chicken stock
1 tablespoon quick-cooking oats
4 cups washed, stemmed and sliced spinach
2 tablespoons chopped fresh mint
2 tablespoons lemon juice or to taste
1 pound frozen puff pastry, defrosted
1 egg, beaten for glazing
Maldon salt

Heat olive oil in a large skillet over medium heat. Add onions and sauté until softened, about 3 minutes. Add lamb, garlic, paprika, cinnamon, cayenne and ginger and sauté for 5 minutes, stirring to break up lamb, or until lamb is cooked through. Drain off excess fat, leaving about 1 tablespoon.

Add raisins, stock and oats, bring to a boil and simmer until thickened. Season well with salt and pepper. Add more stock if sauce is thin or doesn't materialize.

Add spinach and cook with meat until spinach wilts, about 1 to 2 minutes.

Stir in mint and lemon juice to taste and cook together for 1 minute. Place in 8-by-10-inch rectangular baking dish.

Preheat oven to 375 F.

Roll out a portion of puff pastry to fit your dish. Lay on top, not stretching too tightly over the filling. Press edges to the rim of the dish to seal. Brush top of pastry with egg, make a few cuts to vent steam and sprinkle a pinch of Maldon salt over it.

Bake for 25 to 35 minutes or until pastry is golden and filling is hot. Serves 6.