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Slow-Cooked Lamb Pie with Minted ‘Mushy’ Peas

Recreate an old classic with this beautiful recipe for melt-in-your-mouth lamb and minted peas.

Slow-Cooked Lamb Pie with Minted ‘Mushy’ Peas

Serves 4

2 tbsp olive oil
2kg lamb shoulder on the bone, cut into 2 pieces
plain flour, for dusting
6 cloves garlic, peeled
1 brown onion, peeled and sliced
2 sticks celery, chopped
2 leeks, trimmed and sliced
4 sprigs rosemary
1 tsp dried oregano
2 cups white wine
4 cups chicken stock
2 tbsp cornflour
1 lemon, finely grated zest only
1 tbsp white balsamic vinegar
2 sheets of sour cream or good-quality shortcrust pastry, thawed
1 egg, lightly beaten
tomato sauce or relish, to serve

Minted Peas

2 cups green peas, fresh or frozen
1 tbsp olive oil
1 lemon, finely grated zest only
1 long red chilli, de-seeded and finely chopped
½ cup mint leaves

Preheat oven to 160°C. Heat half the oil in a large heavy-based saucepan over medium heat, dust lamb with flour and season with salt and freshly ground black pepper. Cook lamb, in batches, for 4 minutes each side or until browned. Remove lamb from the pan and set aside. Add remaining oil, garlic, onion, celery, leek, rosemary and oregano and cook for 7 minutes or until vegetables have softened. Add wine and cook for 2 minutes. Add stock and return meat to the pan. Cover and bring to the boil. Transfer to the oven and cook for 3 hours or until meat is very tender.
Remove meat from the pan and set aside to cool slightly. Place pan over high heat and bring to the boil, reduce heat to low-medium and simmer, stirring occasionally, for 20 minutes or until the sauce has reduced. Combine cornflour with 2 tablespoons cold water and add to pan. Cook for a further 3-5 minutes, stirring, until the sauce thickens. Remove and discard rosemary sprigs. Shred meat and return to the sauce with lemon rind and vinegar. Season with salt and freshly ground black pepper and set aside to cool mixture completely.

Preheat oven to 200C. Line a metal pie tin with one piece of shortcrust pastry. Add filling and cover with remaining pastry. Trim excess, press edges to seal and brush with eggwash. Bake for 30-35 minutes or until golden and pastry is cooked through.

To make minted peas, blanch fresh or frozen peas until just cooked. Drain and add to a bowl with oil, lemon zest and chilli. Season with salt and freshly ground black pepper and lightly crush with a fork. Add mint leaves and fold through. Serve peas with the pie and the tomato relish.

Smart Tip + If you are a puff pastry fan you can substitute the short crust pastry top for puff pastry. The cooked mixture can also be frozen and used in the future to make individual pies.

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