Feel Good Food, Lifestyle

Neil Perry’s Winter Warmer – Lamb, Mint and Pea Pie

Brooke by Brooke
August 11th, 2014

Looking for a dinner to warm your cold Winter bones? Look  no further! Neil Perry has shares with us his favourite Winter recipe, Lam, Mint and Pea Pie. Yum!

Neil Perry

What you’ll need:

(Serves 4)

1.25 kg (2 lb 12 oz) trimmed lamb shoulder, cut into 2 cm (3/4 inch) dice

sea salt and freshly ground pepper

2 tablespoons plain (all-purpose) flour, plus 1 tablespoon extra

80 ml (21/2 fl oz/1/3 cup) extra virgin olive oil

1 large onion, finely diced

21/2 tablespoons tomato paste (concentrated puree)

160 ml (5 ½  fl oz) red wine

160 ml (5 ¼ fl oz) veal stock

225 g (8 oz) frozen green peas, defrosted

1 handful mint leaves, chopped

1-2 sheets frozen puff pastry

1 egg yolk, lightly whisked

What to do:

Preheat the oven to 150°C. Season the lamb with salt and pepper and toss with the flour until evenly coated. Heat the oil in a large ovenproof heavy-based pan over high heat. Add the lamb in batches and cook for 1–2 minutes, or until well browned, then remove. Add the onion with a pinch of salt and cook over low heat for 5 minutes, or until softened. Add the tomato paste and extra flour, and cook out for a minute or so. Add the red wine and veal stock, and stir until the mixture boils. Return the lamb to the pan, cover the pan with foil, place in the oven and cook for 1 hour, or until the lamb is tender. Stir through the peas and mint, and adjust the seasoning if necessary.

Increase the oven temperature to 200°C. Divide pie filling among four 300 ml (10 ½ fl oz) ramekins or pie dishes. Top each with a piece of pastry large enough to hang over the edge of each dish (it is important to remove the pastry from the freezer only 5-10 minutes before you need it, so it thaws but stays chilled). Press the pastry down firmly around the edges of the dishes, and brush evenly with the egg yolk.

Bake in the middle of the oven for about 15 minutes, or until puffed and golden. Serve warm.

Up to 80 of the world’s top food and wine influencers will dine from a ‘best of Australia’ menu prepared by multi-awarded chefs Neil Perry, Peter Gilmore and Ben Shewry – part of Tourism Australia’s much-anticipated ‘Invite the World to Dinner’ to be held in Tasmania in November. For more information click here.

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