- Warming Pig In Blanket Casserole
- Italian Style Club Sandwich
- Chunky Corn and Bacon Chowder
- Lamb, Apricot and Potato Pie
- Pork with Cider and Honey Stew
- Pork, Apple and Coarse Grain Mustard Pie
- Lamb and Sweet Potato Casserole
- Squab Pie
- Spiced Shepherd’s Pie with Spinach
- Mustard Beef and Mushrooms
- Lamb and Spring Vegetable Pie
Lamb and Spring Vegetable Pie
Portions: 4
Ingredients
- 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
Method
- In the base of a heavy bottom saucepan, add the rapeseed oil.
- 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.
- Sweat the onion, garlic, carrot and celery, add the lamb and mix well. Make the lamb stock paste as per manufacturer’s instructions.
- Add the lamb stock and chopped rosemary. Cover and braise for approximately 2 hours or until the meat is tender.
- Add the spring greens, peas, mint and parsley.
- Check the seasoning and consistency. Thicken with a little cornflour if desired.
- Transfer into a suitable ovenproof pie dish. Leave to cool.
- Roll out the puff pastry and cover the lamb filling.
- Brush with the egg wash and then bake in a moderate oven until golden brown and the core temperature has been reached.