Lamb Pies with Mushy Peas

Name: Lamb Pies with Mushy Peas
Cook time: 4 h
Total time: 4 h
Yield: 6
Ingredients: 1kg diced lamb (shoulder); Olive oil; 1 red onion, sliced; 5 garlic cloves, sliced; Gewürzhaus Fleur De Sel De Guerande; 2 tbsp Gewürzhaus Lamb Spice; 1 large sweet potato, peeled and cubed; 2 carrots, peeled and cubed; 2 tbsp tomato paste; 750ml lamb, beef or chicken stock; 1 tbsp Worcestershire sauce; 6 sprigs thyme, leaves picked and chopped; 2 tbsp cornflour; 4 sheets puff pastry; 1 egg, lightly beaten; 2 tbsp butter; 2 cups frozen peas, or freshly podded peas If you can get them; ½ cup mint leaves, chopped; Juice of ½ lemon; Gewürzhaus Black Peppercorns, freshly ground

Medium

4hrs

Lamb Pies with Mushy Peas

Servings

Cook Time

4 hours

Ingredients

For the pies

1kg diced lamb (shoulder)
Olive oil
1 red onion, sliced
5 garlic cloves, sliced
Gewürzhaus Fleur De Sel De Guerande
2 tbsp Gewürzhaus Lamb Spice
1 large sweet potato, peeled and cubed
2 carrots, peeled and cubed
2 tbsp tomato paste
750ml lamb, beef or chicken stock
1 tbsp Worcestershire sauce
6 sprigs thyme, leaves picked and chopped
2 tbsp cornflour
4 sheets puff pastry
1 egg, lightly beaten

For the mushy peas

2 tbsp butter
2 cups frozen peas, or freshly podded peas If you can get them
½ cup mint leaves, chopped
Juice of ½ lemon
Gewürzhaus Black Peppercorns, freshly ground

Directions

Heat a few tablespoons of olive oil in a large heavy based saucepan. Sauté the lamb in batches until seared and brown on all sides, then season and remove from pan. Add a little more oil and sauté the onions and garlic slowly with a pinch of salt until softened. Stir in the Lamb Spice, sweet potato, carrot and cook for another 5 minutes. Add the tomato paste, stir everything together then return the lamb to the pan.
Add the stock and the Worcestershire sauce and bring to the boil, then reduce heat to low. Simmer covered, stirring occasionally, for 2 ½ hours or until lamb is tender. Combine the cornflour with 2 tablespoons of warm water and make a paste. Add to the lamb mixture, along with the thyme leaves, and let simmer for about 2 minutes. Remove from the heat and cool.
Preheat oven to 200°C. Grease 6 pie tins or muffin moulds with a little oil. Cut large rounds out of the puff pastry sheets to line the base of each pie tin and fill with the lamb mixture. Brush edges with a little beaten egg and top with pastry rounds to seal, then brush tops as well. Poke a small hole in the centre of the lid to let steam out of the pie, then transfer to the oven.
Bake for 20 – 30 minutes or until the pastry is puffed and golden. Let cool for about 5 min before removing from pie tins and serving with mushy peas.

For the mushy peas

While the pies are baking, put the butter in a pan and melt over low heat. Add the peas, mint and a pinch of salt.
Stir to combine, put the lid on and cook for about 5 minutes, until the peas are completely tender (fresh peas will need about 10 minutes).
Add a squeeze of lemon and mush the peas either by pulsing in a food processor or by hand, until they are thick and stodgy. Season to taste and keep warm.