01. In a small bowl, pour the hot beef stock over the textured soy protein. Allow it to absorb the liquid and soften for about 10 minutes. This process will hydrate the soy, making it tender and ready to blend with the lamb.

02. Heat oil and butter in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until translucent. Add the minced lamb and hydrated soy protein, cooking until the lamb is browned. Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Pour in the beef broth and bring to a simmer, cooking until the mixture thickens slightly.

03. Once the lamb mixture is thickened, stir in the mint sauce for flavor. Add the frozen peas, and cook for an additional 5 minutes. The peas will add a pop of color and a slight sweetness to the savory pie filling.

04. In a large mixing bowl, sift together the flour and salt. Cut in the shortening and butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg, water, and apple cider vinegar. Gradually add this wet mixture to the flour mixture, stirring until a dough forms. Divide the dough in half, rolling out one part for the bottom crust and reserving the other for the top.

05. Preheat your air fryer oven to 180°C (356°F). Place the rolled-out bottom crust into your pie dish. Spoon the filling into the crust. Roll out the remaining pastry dough for the top crust, place it over the filling, and crimp the edges to seal. Make a few slits in the top crust to allow steam to escape. Bake in the preheated oven for about 25 minutes, or until the pastry is golden brown and crisp.