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Dinner | Meat

Lamb, pea and mint pie

A pie for your eyes, heart and immune system

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Lamb, pea and mint pie recipe
Serves:
6
Preparation:
60 Mins
Cooking:
240 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Eggs, Gluten, Milk
Check Your Own Recipe

What are the health benefits of Lamb, pea and mint pie?

A pie for your eyes, heart and immune system

 

Ingredients

Method

Ingredients

1½ litres of good-quality chicken stock nutritional information
1½ litres of good-quality chicken stock
50g/1 egg, beaten nutritional information
50g/1 egg, beaten
1.3kg/4 lamb shanks nutritional information
1.3kg/4 lamb shanks
15g/small bunch mint, finely chopped nutritional information
15g/small bunch mint, finely chopped
200g/2 onions, chopped nutritional information
200g/2 onions, chopped
15g/small bunch parsley, finely chopped nutritional information
15g/small bunch parsley, finely chopped
250g frozen peas nutritional information
250g frozen peas
30ml/2 tbsp sunflower or rapeseed oil nutritional information
30ml/2 tbsp sunflower or rapeseed oil
5g/2 rosemary sprigs, leaves finely chopped nutritional information
5g/2 rosemary sprigs, leaves finely chopped
320g pkt ready rolled shortcrust pastry nutritional information
320g pkt ready rolled shortcrust pastry
75g/5 spring onions, finely chopped nutritional information
75g/5 spring onions, finely chopped
5g/2 thyme sprigs nutritional information
5g/2 thyme sprigs
45g/3 tbsp plain flour nutritional information
45g/3 tbsp plain flour
300ml white wine nutritional information
300ml white wine
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat the oil in a large casserole dish and brown the lamb shanks well all over (you may need to do this in batches). Remove from the pan.
2) Reduce the heat, and add the onions to the dish. Cook until softened.
3) Add the rosemary, wine and thyme. Bring to the boil and cook for 1 minute more. Make sure you scrape any lamb residue from the bottom of the pan.
4) Add the stock, return the lamb bring to a simmer. Cover with a tight-fitting lid, reduce the heat a little and cook until the meat is very tender and falling from the bone 2½ - 3 hours.
5) Half an hour before the end of cooking time remove the pastry from the fridge.
6) Remove the shanks, and leave stock to cool until the fat rises to the surface.
7) Heat oven to 200C/180C fan/gas 6.
8) Spoon off any fat that has separated then bring to the boil and reduce by half.
9) Remove the meat from the bones and arrange in a 30 x 20 x 5cm pie dish.
10) Meanwhile, in a big frying pan, melt the butter, then stir in the flour to a paste and cook for 1-2 mins. Gradually whisk in ladleful’s of the reduced stock until you have a smooth thick sauce.
11) Check the seasoning in the stock then pour over the lamb.
12) Add the peas, spring onions, parsley and mint to the lamb, and gently mix to combine.
13) Brush the rim of the dish with a little egg, then cut thin strips of pastry and stick them on the rim.
14) Top the pie with the rest of the pastry and press down to the edges to stick. Trim the excess and crimp the edges to seal well. Stab with a fork to allow the steam to escape.
15) Brush the whole pie with more egg then bake for 40-45 mins until really golden.

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