Lamb Pot Pies with Peas and Mint
By Peter G • Jul 3rd, 2008 • Category: Recipes
During my recent recovery (insert violin music in here) I tried to cleanse my body by eating a lot more greens. I picked up this beautiful batch of peas and sugar snap peas and cooked them by gently poaching them in some water. Whilst it was nourishing, all I could think of was “man these peas need some mint and meat and the assistance of some puff pastry”.
As the weather has cooled down completely here in Sydney the thought of pies enters my head. I love making pies. I know its a bit of a cheat but I tend to buy ready made pastry. I swear one day I’ll get around to fiddling with the mechanics of it all but not just yet. The Greek in me craves lamb A LOT so I thought I could use those tougher cuts of lamb that would benefit from a slow braise. Add some red wine, a handful of spices and at the last mint stir in the mint and peas. You could even add some mash on top and make shepherds pies. Whatever! I was short on pastry so once the mixture had cooled down I filled up some ramekins and topped them with egg washed pastry. Hearty and bloody good! Washed down with a bold Aussie red and dinner was served.
As usual it was a “little bit of this and that” when I made these. I’ll offer some kind of guide though!
RECIPE FOR LAMB POT PIES WITH PEAS (and mint)
- 1 kilo of lamb shoulder cubed (look for good fatty marbling)
- 1 clove of garlic finely chopped
- 1 leek thinly sliced
- 1 diced carrot
- 1 cup of beef stock
- 1 cup of red wine
- 1/2 -3/4 of a cup of crushed tinned tomatoes
- 1 bay leaf
- 1- 1 1/2 cups of freshly blanched peas
- 2-3 tbsps of chopped mint
- 1 sheet of puff pastry
- eggwash (I used one egg with a little milk)
*Some people swear by dipping their meat in seasoned flour and frying it off first and then adding it in later. Its up to you. Again you may want to vary your wet ingredients but don’t overdo the tomatoes. We’re looking for the mint to shine right at the end.
- Fry off the leak, carrot and garlic.
- Add the meat and give everything a good stir through. Allow the meat to brown
- Add your stock, wine, tomatoes, bay leaf and some seasoning.
- Let it come to a boil once and then turn it down really low. Have your preheated oven hovering around the 150 deg C mark
- Place the “oven friendly” pot into the oven and leave it do its thing. Say about 2 hours with checks every half an hour if you’re really worried!
- Pour yourself a good glass of red and ponder whats going on in the blogosphere.
- After 2 hours the meat should be tender and soft with a lovely sauce.
- Add peas and stir through mint.
- It’s good to let the mixture cool down a fair bit or you may want to leave it overnight for a better taste sensation the next day.
- Fill your 1 cup capacity ramekins to nearly full (leave a little space on top)
- Cut out the puff pastry to fit over the ramekin and brush with the egg wash. pierce the pastry
Place in a 180 deg C oven for about 25 mins or until the pastry is golden and puffed up.
Enjoy with a glass of red or two.
If you really enjoyed that post you might also like to check out one of the following:
Peter G is a passionate foodie of Greek descent living in Australia. You'll usually find him cooking up a storm in the kitchen and photographing all his exploits.
Email this author | All posts by Peter G
Pete, welcome back from the blogging Abyss…your absence was noticed. I like the new look, lamb shoulder’s the best for many lamb dishes and I like the new profile pic…very Telly Savalas…WHO LUVS YA BABY!!! lol
Thank you Peter. Its been a hectic few weeks but I survived. I think Telly Savalas is a champ
Great-looking pot of pie! The peas are gorgeous. I can just dig right in. . .
Peter, glad you are posting again! As Peter states, your absence was remarked. The new site looks good and your little lamb pot pies look even better!
That looks amazing! What a recipe to come to us with! YUM!
A little bit of this and a little bit of that is the best way to cook. I like that you’ve really loaded up this pie with peas. It sounds so delicious my stomach is growling!
The puff pastry! The lamb! The wine! The peas. I’m in love.
Did you ever know that pot pies are one of my most favorite things? They are, it’s true. This one might take the cake. Yep, it does.
Wow. Those pea and lamb pies look gorgeous - even though it is hot here, I still want to dive into one of them!! I’m loving the new website look too!
Lovely recipe, although I am not sure that it is the way to increase vegetable intake…
Your lamb and pea pot pie looks …mmmmm…. delicious. Pictures are awesome as well. Nice work.I like this recipe and will try it as soon as the weather chills down.
Peter - so good to see you back! These potpies look absolutely wonderful, btw. I hope you’re healing nicely.
I will have to bookmark these babies for when winter rolls around. It’s about 100 degrees outside, so the mere thought of making pies makes me want to pass out. But your pictures will be burned in my memory, seriously
These look wonderful. They probably went a long way toward helping your recovery! Glad to see you’re doing better.
As for the puff pastry, Najmieh Batmanglij has a recipe for a much quicker, easier “puff pastry” than the traditional type. It’s in her book Silk Road Cooking. I use it whenever I need puff pastry and while it doesn’t do so hot the next day, it’s still gotten the job done for me.
Look good with miserable weather we have here. Gosh, I’ve been thinking the same way to warm us up, but would not include any peas. Surely, me and John don’t mind but the kids don’t like them. Funnily, they will eat the fresh peas out of the pods as soon as they are ‘ripen’ from the garden. I don’t know these kids, they have their own preferences, I suppose hehehe… Great photos as usual, P. I haven’t seen these on flickr (or have I missed them?). My birthday yesterday was a bit gloomy (apart from the presents hehehe). I did not even make any cakes. I think Winter is taking all my moods off! Well, enjoy your detoxing times there. Be sure to drink a lot of fresh water, it helps!
Hmmmm they look delicious! I like the new look and feel of your site, you are doing a great job, very inspirational
Beautiful pictures! They’re stunning!
The pot pies look delicious and so comforting.
The new website looks fab Peter. And so do the pot pies. I’ve been seeing pot pies on an old BBC Food issue lying in my car, and everytime i see it, i think i should make these, and never end up doing it. I’m tempted once again by you to get my ass to the kitchen n make ‘em. though i’m sure that nothing can substitute fresh peas. The pictures are really very inviting.
Glad that you are feeling more up to snuff these days Peter. Your lamb pies look like they would cure anything:D
Let me just say first, of course! I would skip the meat, but pot pies sound so yummy and heart warming…I am waiting for winter to make them…hence my summer variation
these look delicious and i love the new site.
Peter, I have a surprise for you.
Delicious looking pies! And your photographs are simply beautiful!