Marrowfat Pea & Broad Bean Scotch Egg
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The recipe
You’ll need some of these!
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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!
You’ll need some of these!
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.
