Lamb and Spring Vegetable Pie

Portions: 4


  • 700g Diced Lamb Leg
  • 50g Rapeseed Oil
  • 50g Plain Flour
  • Salt
  • Coarse Ground Peppercorns
  • 250g White Onions (peeled and cut into 20mm dice)
  • 5g Fresh Garlic Chopped
  • 140g Celery (cut into 10mm dice)
  • 140g Peeled Carrots (cut into 20mm dice)
  • 250g Spring Greens (finely shredded)
  • 5g Fresh Rosemary (finely chopped)
  • 10g Fresh Mint (finely chopped)
  • 100g Frozen Peas
  • 15g Flat Leaf Parsley Chopped
  • 10g Lamb Stock Paste
  • 200g Puff Pastry
  • Egg Wash


  1. In the base of a heavy bottom saucepan, add the rapeseed oil.
  2. Coat the lamb with seasoned flour and seal in hot oil until coloured on all sides. Remove from the oil with a slotted spoon and set to one side.
  3. Sweat the onion, garlic, carrot and celery, add the lamb and mix well. Make the lamb stock paste as per manufacturer’s instructions.
  4. Add the lamb stock and chopped rosemary. Cover and braise for approximately 2 hours or until the meat is tender.
  5. Add the spring greens, peas, mint and parsley.
  6. Check the seasoning and consistency. Thicken with a little cornflour if desired.
  7. Transfer into a suitable ovenproof pie dish. Leave to cool.
  8. Roll out the puff pastry and cover the lamb filling.
  9. Brush with the egg wash and then bake in a moderate oven until golden brown and the core temperature has been reached.