Lamb, Mint & Pea Pie

  • 1.25 kg lamb shoulder
  • s+p
  • 2 Tbsp flour, plus 1 Tbsp extra
  • 80 ml olive oil
  • 2 1/2 Tbsp tom paste
  • 160 ml red wine
  • 160 ml veal stock
  • 225 g green peas
  • 1 handful of mint
  • 1-2 sheets puff pastry
  • 1 egg yolk, lightly whisked

Pre heat oven to 150 degrees. Season lamb with s+p and flour until coated then brown and put aside. Cook onion on low heat for 5 mins. Add paste, extra flour for 1 min. Add stock and wine until mixture boils. Return lamb and cover and place in the oven for a couple of hours or until meat is tender.

Stir through peas and mint and adjust seasoning if necessary.

Increase oven to 200 degrees. Divide mixture among 4 x 300ml ramekins. Top each one with pastry that is large enough to hang over the sides of each dish. Press sides firmly around the edges of each dish and brush with the yolk. Bake for 15 mins.

Serves 4.

Source: Neil Perry Good Food

Note: Make mixture i advance (even the day before), but don’t add peas and mint until you reheat ready to prepare for serving, as the colour will stay more vibrant and you want the peas nice and crisp.

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