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Minted Lamb and Marrowfat Peas Pie

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Minted Lamb and Marrowfat Peas Pie

Grab your fork and tuck into this delicious winter warmer – our Minted Lamb and Marrowfat Peas Pie.

Beautiful and tender lamb fills this traditional shortcrust pastry pie, with a deliciously green Marrowfat twist. Perfect for a cold Sunday afternoon!

Ingredients

For the filling:
150g finely diced white onion
350g diced carrots
700g diced lamb leg
50g plain flour
1x tsp salt
Pinch of white pepper
1x garlic clove
1/4 tsp diced thyme
10g mint sauce
190ml white wine
500ml chicken stock
400g Batchelors Marrowfat Peas

For the lid:
200g ready rolled shortcrust pastry
1x large egg

Method

In a heavy-bottomed pan, fry the onion and carrots on a medium heat in a splash of oil until they are starting to soften but not brown.
Remove the carrots and onions from the pan and leave to one side.
Coat the diced lamb in the flour.
Turn the heat up on the pan and add another splash of oil, fry the lamb until sealed and browned off on all sides, do this in batches if easier.
Add all the lamb, onions, and carrots back into the pan.
Pour in the white wine and stir to remove any crispy bits from the bottom of the pan.
Simmer until the wine has reduced by half.
Add in the garlic, chicken stock & mint sauce and simmer on low heat for approximately two hours until lamb is tender – add in the marrowfat peas and fold through the mix.
Pour the lamb mix into a pie dish and roll the shortcrust pastry over the top – crimp around the edges and brush with beaten egg
Put the pie into a pre heated oven at 180c fan and cook for 30 minutes – until the pie lid is golden and crisp

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