LAMB SHANK, PEA & MINT PIE
Slow cook lamb shanks to fill this traditional shortcrust suet pastry pie with a light twist - add greens and plenty of herbs
Provided by Sarah Cook
Categories Dinner, Main course
Time 5h30m
Number Of Ingredients 17
Steps:
- Heat the oil in a large flameproof casserole dish and brown the lamb shanks well all over (you may need to do this in batches). Transfer the lamb to a plate. Reduce the heat, tip the onions into the dish and gently soften, adding a splash more oil if you need to. Stir in the rosemary for the final 1 min, then add the thyme and wine. Bring to a fierce simmer, scraping all the lamb bits off the bottom of the dish as you go - these will add lots of flavour. When the wine has boiled for 1 min, add the stock, return the shanks and any juices, and gently 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 - this can take 2-3 hrs. Leave until cool enough to handle. Can be done 24 hrs ahead, covered and chilled, or frozen for up to a month.
- Lift the shanks out of the stock (at this stage you can spoon off any fat that has separated to the surface). Gently pull the meat off the bones in nice big chunks, discarding any fatty bits, and put in a pie dish - about 30 x 20cm and 5cm deep will be big enough.
- Put the stock back on the heat and boil fiercely until reduced by just under half. 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 ladlefuls of the reduced stock until you have a smooth sauce. Bubble for a few mins to thicken up nicely (the sauce will thin a little when cooked in the pie). Taste for seasoning, then tip over the lamb.
- To make the pastry, put the flour, butter, suet and 1 tsp salt in a food processor, and whizz together until no lumps of fat remain. With the motor running, gradually pour in 150ml water to bring the pastry together - you may need 1 tsp more water. Tip onto a lightly floured work surface and gently bring together to a smooth dough, then roll out until just over 0.5cm thick.
- Add the frozen peas, spring onions, parsley and mint to the lamb, and gently mix to combine. Brush the rim of the dish with a little egg, then cut thin strips of pastry and stick them on the rim, like a picture frame. Lift the rest of the pastry onto the pie and press down to the edges to stick. Trim the excess and crimp the edges to seal well. Make a small cross in the centre with a knife to help steam escape, and roll the trimmings into leaves, if you like. Stick these all over the pie, again using egg, to decorate. Can now be chilled for another 24 hrs or frozen for up to a month.
- Heat oven to 200C/180C fan/gas 6. Brush the whole pie with more egg, then bake for 40-45 mins until really golden and crisp.
Nutrition Facts : Calories 1081 calories, Fat 58 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 62 grams protein, Sodium 2.1 milligram of sodium
MINT SAUCE FOR LAMB
This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
LAMB SHEPHERD'S PIE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Combine the garlic, bay leaf, carrot, celery, onion and oil in a medium skillet and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Push the vegetables to the perimeter of the pan and add the lamb. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over. Sprinkle with the mustard, 1 teaspoon of the salt and some pepper. Stir until fragrant, 1 minute, then add the tomato paste, fennel seeds and tomato puree and stir again. Cook for 1 minute more. Turn off the heat and stir in the mint and sage. Remove the bay leaf.
- Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes. Reserve 1 cup of the cooking water and drain the potatoes. In the same pot, combine the milk, butter, and 1/2 cup of the cooking water and stir together over high heat. Bring to a boil. Mash the potatoes with a masher, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy. Taste and season with 1/4 teaspoon salt and pepper to taste.
- Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom. Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes. Bake until the topping turns golden in spots, about 30 minutes. Serve warm.
LAMB WITH CREAMY MINT SAUCE
Dinner ready in 20 minutes! Enjoy this delicious lamb served with mint sauce - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Place yogurt, mint and sugar in blender or food processor. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until leaves are finely chopped.
- Set oven control to broil. Spray broiler-pan rack with cooking spray. Remove fat from lamb. Place lamb on rack in broiler pan. Broil with tops 2 to 3 inches from heat 12 to 14 minutes, turning after 6 minutes, until meat thermometer reads 160° (medium doneness). Serve with sauce.
Nutrition Facts : Calories 175, Carbohydrate 10 g, Cholesterol 60 mg, Fiber 0 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 75 mg
More about "minty lamb pie recipes"
LAMB PIE RECIPE WITH MASH TOPPING AND …
From properfoodie.com
Estimated Reading Time 9 mins
- Place a large pan on medium heat and add the oil. Once the oil has heated add the chopped onions and garlic and cook gently until soft.
- Lay out the lamb and dust evenly with flour. When the onions are soft add the floured lamb to the pan and cook until browned all over. The lamb and flour will stick and brown the base of the pan.
- Next add the wine, which should bubble as it hits the pan and help release any brown flour. Then gradually add the stock and bring to a simmer. Stir frequently allowing the stock to thicken as it combines with the flour.
- Next place the gravy powder in a small container or cup and stir in enough cold water to form a loose paste. Pour the gravy paste into the pan and stir continuously over a gentle heat for 2-3 minutes, ensuring no lumps form from the gravy powder. Then add the ketchup, Worcestershire sauce and dried mint. Mix well and then remove from the heat.
SLOW COOKED LAMB AND MINT PIES - VJ COOKS
From vjcooks.com
4.7/5 (6)Total Time 6 hrs 30 minsCategory DinnersCalories 720 per serving
EASY EASTER 2023 LAMB PIE WITH PUFF PASTRY …
From thehappyfoodie.co.uk
LAMB MINT AND ROSEMARY PIES | DONNA HAY
From donnahay.com.au
LAMB AND MINT PIE - EAT WELL RECIPE - NZ …
From nzherald.co.nz
MINT AND LAMB SHEPHERD'S PIE RECIPE | UK RECIPES
From norecipes.com
MINTY LAMB AND FETA PASTIES | BRITISH RECIPES | GOODTO
From goodto.com
RECIPES FOR A LAST-MINUTE SPRING FEAST - LOS ANGELES TIMES
From latimes.com
DINNER - LAMB AND MINT PIE RECIPE - BBC
From similarrecipe.com
BALSAMIC GLAZED GRILLED LAMB CHOPS WITH MINT PESTO RECIPE
From thefoodnetworkrecipes.com
EASTER SUNDAY LUNCH RECIPES, ROAST LAMB SHOULDER, HOT CROSS BUNS
From smh.com.au
LAMB PIE RECIPE - BBC FOOD
From bbc.co.uk
MINTED LAMB SHEPHERD’S PIE | TESCO REAL FOOD
From realfood.tesco.com
LAMB MINCE PIE - A RICH AND HEARTY FAMILY PIE - CHEF NOT REQUIRED...
From chefnotrequired.com
LAMB AND MINT PIE - SNUG COOKING
From snugcooking.com
DELICIOUS MINTED LAMB SHEPHERD’S PIE RECIPE - EXTRAORDINARY CHAOS
From extraordinarychaos.com
15 LAMB RECIPES THAT ARE ANYTHING BUT INTIMIDATING - YAHOO NEWS
From news.yahoo.com
SLOW COOKED LAMB AND MINT PIE - FOOD24
From food24.com
LAMB, MINT AND PUMPKIN PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LAMB AND POTATO PIE RECIPE - BBC FOOD
From bbc.co.uk
HOISIN GLAZED GRILLED LAMB CHOPS WITH MINT PESTO
From thefoodnetworkrecipes.com
MINTY LAMB PIE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
You'll also love