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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!

 

 

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You’ll need some
of these!

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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

100ml milk

2x large eggs

METHOD

1

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.

2

Remove the carrots and onions from the pan and leave to one side.

3

Coat the diced lamb in the flour.

4

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.

5

Add all the lamb, onions, and carrots back into the pan.

6

Pour in the white wine and stir to remove any crispy bits from the bottom of the pan.

7

Simmer until the wine has reduced by half.

8

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.