I have been making this Neil Perry recipe for ages, from his book Good Food. The recipe calls for peas and mint to be added at the end of the cooking time, but my take on it, is to make a puree of the peas and mint and serve it on top of the pies.
Lamb Pot Pies with Pea Puree
Print RecipeIngredients
- The Pot Pies
- 1.25kg trimmed lamb shoulder, cut into 2cm dice
- 2 tbs plain flour, plus 1 tbs extra
- Sea salt and ground black pepper
- 80ml olive oil
- 1 large onion, finely diced
- 2 1/2 tbs tomato paste
- 160ml red wine
- 160ml veal or beef stock
- 1-2 sheets frozen butter-puff pastry
- 1 egg yolk, lightly beaten
- Mushy Peas
- 300g frozen baby peas
- handful mint leaves
- 3 tbs cream or sour cream
- 30g butter
- Sea salt and ground black pepper
Instructions
The lamb
Preheat oven to 150C
Season the lamb with salt and pepper and toss with the flour until evenly coated. Heat the oil in a heavy-based pan over high heat. Add the lamb in batches, cook for 1-3 minutes, or until well browned, then remove.
Add the 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 stock and stir until the mixture boils. Return the lamb to the pan, cover with a piece of baking paper and then either foil or a tight fitting lid.
Place in the oven and cook for an hour, or until the lamb is tender.
The pasty lids:
Increase the oven temperature to 200C
Divide the filling between four 330ml ramekins.
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 5-10 minutes before using, so it thaws but stays chilled
Press the pastry down firmly around the edges of the dishes, and brush evenly with egg yolk. Make a small hole in the centre of the pastry with the tip of a knife.
Bake in the centre of the oven for about 15 minutes or until puffed and golden.
Mushy Peas
Cook the peas in salted boiling water for about 3 minutes, add the mint leaves briefly and then drain in a colander.
Process the peas butter and cream in the bowl of a food processor, or use a stick blender, until the peas are smooth but still with some texture.
Season to taste
Serve dollops of the puree on top of the pot pies.
