Lamb, pea and mint pie with rough puff pastry by Holly Bell

Lamb, pea and mint pie with rough puff pastry by Holly Bell

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Recipe course: Main dishes

Watch the video recipe

Ingredients

This pie is the ultimate comfort food loved by my husband and sons; everyone enjoys it. Layers of buttery rough puff pastry atop a warming filling of lamb and peas in a rich mint spiked gravy. Serve it alone or with some Dauphinoise potatoes for a filling supper.  

  • 600g minced lamb
  • 3 tbsp plain flour
  • ½ tsp black pepper
  • ½ tsp salt
  • 3 tbsp olive oil
  • 2 medium onions, peeled
  • 500mls lamb stock
  • 10 mint leaves, chopped finely
  • 4 fresh thyme sprigs
  • ¼ tsp freshly grated nutmeg
  • 350g frozen peas
  • 250g plain flour plus extra for rolling
  • 125g frozen butter
  • 125g frozen lard
  • 5mls white wine vinegar
  • 85mls very cold water
  • 1 egg, beaten and mixed with a little salt
  • Place the butter (apart from 50g of it) and lard into the freezer an hour before you start making the pastry. 

Dish accompaniment - Dauphinoise potatoes

  • 1 garlic clove, peeled and sliced in two
  • 20g butter
  • 500g potatoes, peeled (a waxy variety like Desiree is preferable)
  • ½ tsp salt
  • 1 tsp black pepper
  • 300mls double cream

  1. Preheat the oven to 160C/gas mark 3. 
  2. To make the pie filling toss the lamb in the flour, black pepper and salt. 
  3. Heat the oil in a pan on a medium heat and fry the lamb in 3 batches to seal and brown the outside, being careful not to overcrowd the pan. 
  4. Remove from the pan and add to a casserole dish with a fitted lid. 
  5. Dice the onion using the food processor attachment on the Kenwood Chef Sense machine and fry in the remaining oil until just starting to soften, about 2 minutes.
  6. Add the stock, mint, thyme and nutmeg and allow to simmer for 2 minutes before pouring into the casserole dish. 
  7. Add the lid and oven bake for 2 hours, stirring every 20 minutes or so.
  8. Put your flour into the mixer bowl and add the 50g of room temperature butter , using the K beater, mix the butter into the flour for a couple of minutes until you have a breadcrumb consistency. 
  9. Remove the frozen butter and lard from the fridge and grate it using the grating attachment into the floury butter mixture. 
  10. Using the K beater mix again until all the strands of frozen butter and lard are coated in flour – this should only take a few turns. 
  11. Next add the vinegar and the water very slowly with the K beater at the lowest setting. Just as the pastry comes together into clumps stop. 
  12. Flour your work surface well and pull the pastry together with your hands forming a square flat shape.
  13. Then flour the top of it and roll into a long rectangle about 4mm thick. 
  14. Mentally divide the pastry into thirds, then fold the right side over to meet the first third and the left side over to do the same so you have a piece of pastry with three layers. 
  15. Wrap in cling film and chill for 30 minutes. Repeat this step 3 more times using flour each time then chill for an hour before rolling to use on the pie. 
  16. When the lamb is tender and the sauce has reduced down remove from the oven and add the frozen peas. 
  17. Stir and leave to cool. Place into a 22cm pie dish (metal preferably) at least 3cm high and chill the pie dish complete with filling.
  18. Roll the pastry out to about 2mm thick onto a well-floured work surface and then cut a circle about 2cm larger than the pie dish. Use any off cuts to cut into strips to stick to the pie rim with egg wash. 
  19. Then egg wash these strips and attach the pie lid to the top of the pie. 
  20. Cut a cross in the middle for steam to escape and egg wash the top of the pie. 
  21. Then bake in a preheated oven at 200C/gas mark 7 for about 50 minutes until the pastry is golden brown, puffed up and the pie filling is piping hot. 

Dish accompaniment - Dauphinoise potatoes

  1. Rub a gratin dish with the cut garlic clove and then butter generously. 
  2. Slice the potatoes very thinly using the slicing attachment on the Kenwood. 
  3. Layer in the dish with the salt and pepper.  
  4. Scald the cream then pour over the potatoes and bake at 160C/gas mark 3 for about an hour and a half until the top is golden brown and the potatoes and cooked through. NB: You can prepare this in advance and reheat. 

Post a review

Star Ratings

Recipe Contributors

Caroline Taylor Profile

Caroline Taylor 
of All That Im Eating

Helen Jessup  
of The Crazy Kitchen

Holly Bell of  
Recipes from a Normal Mum