Lamb, mint and pea pie

Lamb, mint and pea pie

By
From
Taste of Australia
Serves
4
Prep
20 mins
Cooking time
150 mins
Photographer
Stuart Scott

Celebrity chef Neil Perry loves to cook at home for his family and shared this recipe with me. Lamb, mint and peas is a classic combination, beloved by Australians. For a more traditional take, serve it with mashed potato or, in trendy city mode, the Cauliflower ‘couscous’.

Ingredients

Quantity Ingredient
1kg lamb shoulder, trimmed and cut into 2 cm dice
salt
freshly ground black pepper
2 tablespoons plain flour
80ml extra-virgin olive oil
1 large brown onion, finely diced
2 1/2 tablespoons tomato paste
190ml red wine
190ml veal stock
180g frozen green peas
1 handful mint leaves, chopped
1 sheet frozen butter puff pastry
1 egg yolk, lightly whisked

Method

  1. Preheat the oven to 150°C.
  2. Season the lamb with salt and pepper and toss with 1 tablespoon of the flour until evenly coated. Heat the oil in a large, ovenproof heavy-based saucepan or flameproof casserole over high heat. Add the lamb in batches and cook for 1–2 minutes, or until well browned, then remove from the pan.
  3. Add the onion with a pinch of salt and cook over low heat for 5 minutes, or until softened. Add the tomato paste and the remaining 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 and place in the oven for 2 hours, or until the lamb is tender. Stir through the peas and mint. Season to taste with salt and pepper.
  4. Increase the oven temperature to 200°C. Divide the pie filling among four 250 ml ramekins or pie dishes.
  5. Remove the pastry from the freezer only 5–10 minutes before needed, so it thaws but stays chilled. Cut the pastry into four. Top each pie with a piece of pastry – it should be large enough to hang over the edge of each dish. Press the pastry down firmly around the edges of the dishes and brush evenly with the egg yolk. Bake in the middle of the oven for about 15 minutes, or until puffed and golden. Serve warm.

Wine

  • Lamb, especially with a fresh herb like mint, is well matched to cabernet sauvignon or a blend of this. Sometimes the grapes pick up a slight eucalypt character from gum trees around the vines.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
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