Spring lamb pies

Name: Spring lamb pies
Yield: Serves 2
Cuisine: British recipes
Ingredients: 350g lamb mince; 1 tbsp olive oil; 1 tbsp Worcestershire sauce; 200ml hot lamb stock; 120g frozen chantenay or baby carrots; 70g frozen peas; A small bunch of fresh mint leaves, shredded; 300g frozen potato wedges; 50g grated mature Cheddar

Published: 31 May 09
Updated: 18 Mar 24

Test kitchen approved

This quick lamb pie recipe is great for using up frozen vegetables. Use wedges of sweet potato as a colourful alternative.

Serves 2
Hands on time 5 mins, plus 30 mins cooking time

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Ingredients

350g lamb mince
1 tbsp olive oil
1 tbsp Worcestershire sauce
200ml hot lamb stock
120g frozen chantenay or baby carrots
70g frozen peas
A small bunch of fresh mint leaves, shredded
300g frozen potato wedges
50g grated mature Cheddar

Method

Preheat the oven to 220°C/fan200°C/gas 7. Season the lamb mince, heat 1 tbsp olive oil in a sauté pan and fry the mince, stirring, until browned. Add Worcestershire sauce and hot lamb stock to the pan and bubble rapidly for 3-4 minutes.
Stir through carrots, peas and fresh mint leaves. Spoon between 2 x 500ml gratin dishes and top with frozen potato wedges. Cook in the oven for 20 minutes, then sprinkle the wedges with grated mature Cheddar and return to the oven for a further 5-10 minutes or until piping hot and golden brown on top.

Recipe from June 2009 Issue

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