Heat oil a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until softened. Add mince.

Cook, breaking up mince with a wooden spoon, until evenly browned

Add celery and sweet potato. Cook, stirring often, for 4-5 minutes until soft. Stir in tomatoes. Cover and bring to the boil.

Reduce heat and simmer, partially covered and stirring occasionally, for 15-20 minutes until mixture is thick. Season to taste. Remove from heat. Stir through peas. Set aside to cool slightly

Preheat oven to 190°C fan-forced. Place pastry onto a board to defrost. Spoon lamb mixture into 4 x 1 1/2 cup capacity (about 12cm wide*) greased ovenproof dishes.

Cut 4 x 14cm rounds from pastry. Top pies with pastry and press edges with a fork to seal. Cut a small cross into centre of each pie. Lightly brush with milk.

Place pies on a baking tray lined with baking paper. Bake for 20-25 minutes or until pastry is golden and serve