Lamb, mint and pea pie

Posted on 14 July, 2013

I LOVE this recipe…it’s the tastiest pie I’ve ever made and is really quite easy. The secret is to buy good quality lamb – it really does make a difference.

what you need
1.25kg diced lamb shoulder
2tbs plain flour, plus 1tbs extra
80ml extra virgin olive oil
1 large onion, finely diced
2.5tbs tomato paste
160ml red wine
160ml veal stock
225g frozen green peas, defrosted
1 handful of mint leaves, chopped
1-2 sheets of frozen puff pastry
1 egg yolk, lightly whisked

what to do
Preheat the oven to 150C. Season the lamb with salt and pepper and toss with the flour until evenly coated (I whack it all in a plastic bag and shake it around.)

Heat the oil in a large ovenproof pan over high heat. Add the lamb in batches and cook for 1-2 mins or until well browned, then remove. Add the onion with a pinch of salt and cook over low heat for 5 mins, or until softened. Add the tomato paste and extra flour and cook for a minute or so. Add the red wine and veal stock and stir until the mixture boils. Return the lamb to the pan, cover the pan with foil (or a lid if the pan has one), place in the oven and cook for one hour, or until the lamb is tender.

Stir through peas and mint and season with salt and pepper if necessary. Let mixture cool.

Increase the oven temperature to 200C. Divide the pie filling between four 300ml ramekins or pie dishes. Top each one with a piece of pastry large enough to hang over the edge of the dish. Press the pastry down firmly around the edges of the dishes, and brush evenly with the egg yolk. Bake in the middle of the oven for about 15 mins, or until puffed and golden.

Serve warm…I love it with creamy mash and a glass of red…yummo!

Recipe by God of Food, Neil Perry. Check out his website at www.rockpool.com.au.