Lamb Shank Pea Mint Pie Recipes

LAMB SHANK, PEA & MINT PIE

Lamb shank, pea & mint pie image

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

Time 5h30m

Number Of Ingredients 17

Ingredients

2 tbsp sunflower or rapeseed oil
4-5 lamb shanks
2 onions , chopped
2 rosemary sprigs, leaves finely chopped
2 thyme sprigs
300ml white wine
1 ½l good-quality chicken stock
25g butter
3 tbsp plain flour
250g frozen pea
5 spring onions , finely chopped
small bunch parsley , finely chopped
small bunch mint , finely chopped
1 egg , beaten
400g plain flour , plus a little extra for dusting
100g butter , diced
100g suet

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

MINTY LAMB PIE

Minty Lamb Pie image

Mint-a traditional partner with lamb-gets a special twist in this recipe's unique pastry crust.-Vera Reid, Laramie, Wyoming

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 6-8 servings.

Number Of Ingredients 17

Ingredients

MINT CRUST:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
1/4 cup minced fresh mint
2 to 3 tablespoons cold water
FILLING:
1 pound lamb stew meat, cut into 1-inch cubes
2 tablespoons shortening
1 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups water, divided
1 cup sliced fresh mushrooms
2 cups fresh or frozen peas
3 medium carrots, sliced
8 pearl onions
1/4 cup all-purpose flour

Steps:

In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Add mint. Add water, 1 tablespoon at a time, until mixture can be formed into a ball. On a lightly floured surface, roll dough to fit a 9-in. pie plate. Bake at 425° for 12 minutes; set aside. , In a large skillet, brown lamb in shortening; sprinkle with salt and pepper. Add 1 cup of water and mushrooms; cover and simmer for 45-60 minutes or until meat is tender. , Meanwhile, place peas, carrots and onions in a large saucepan; cover with water. Cover and cook until tender; drain. Spoon into the crust. Using a slotted spoon, remove lamb and mushrooms from skillet and place over vegetable. Combine flour and remaining water until smooth; stir into pan drippings. Cook and stir until thick and bubbly. Pour over lamb mixture. Serve with a spoon.

Nutrition Facts :

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