Lamb Mint and pea pie

September 12, 2009


  • 1.25kg lamb meat diced
  • sea salt and freshly ground pepper
  • 2tblp plain four, plus 1 tblsp extra
  • 80 ml extra virgin olive oil
  • 1 large onion diced
  • 2 1/2 tblsp tomato paste
  • 160ml red wine
  • 160 veal stock
  • 225 frozen peas
  • 1 handful mint leaves chopped
  • 1-2 sheets frozen puff pastry
  • 1 egg yolk

preheat oven 150c. season the lamb with salt and pepper and toss with the flour until evenly coated. heat oil in large ovenproof heavy based pan over high heat. add the lamb in batches and cook for 1-2 minutes or until well browned the remove.

add onion with a pinch of salt and cook over low heat for 5 minutes 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, place in the oven and cook for an hour or until lamb is tender.

increase temp to 200c divide the pie filling among four 300ml ramekins or pie dishes, top each one with a piece of pastry large enough to hang over the edge of the dish. it is important to remove the pastry from the freezer only 5-10m before you need it. press the pastry down firmly and brush evenly with the egg yolk. bake in the middle of the oven for about 15 minutes or until puffed and golden.