Lamb and red wine pies with mushy peas
Savor the rich and hearty flavors of our Lamb and Red Wine Pies, perfectly paired with creamy mushy peas. Made with flaky puff pastry, succulent lamb mince, earthy mushrooms, and aromatic garlic, this recipe is elevated by a luscious red wine and beef broth reduction. Topped off with a hint of spearmint, our pies are a comforting culinary delight that's perfect for any occasion. Enjoy a gourmet experience from the comfort of your home!
- 09 Apr 2025
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 15 Ingredients
Lamb and red wine pies with mushy peas are a hearty and delicious meal perfect for any occasion. The rich, savory combination of lamb and red wine, paired with a side of creamy, mint-infused mushy peas, will delight your taste buds and leave you wanting more. Follow this recipe to create a comforting dish that brings the flavors of classic British cooking to your table.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Thaw the puff pastry sheets if they are frozen, following the package instructions.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until it's soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the lamb mince to the skillet. Cook, breaking it apart with a spoon, until it's browned and cooked through.
- Mix in the finely chopped mushrooms and cook until they soften.
- Sprinkle the flour over the meat mixture and stir well to coat. Cook for 1-2 minutes.
- Pour in the red wine and beef broth, stirring to combine.
- Add the tomato puree and Worcestershire sauce. Allow the mixture to simmer for about 10 minutes, until it thickens.
- Roll out the puff pastry sheets on a lightly floured surface.
- Cut the pastry into rounds to fit your pie tins (you'll need two rounds for each pie – one for the base and one for the top).
- Line the pie tins with one round of pastry each.
- Spoon the lamb mixture into each pastry-lined tin.
- Place the second round of pastry on top of each pie, pressing the edges together to seal.
- Make a small slit in the center of each pie to allow steam to escape.
- Brush the tops of the pies with the beaten egg to give them a golden finish.
- Place the pies on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
- While the pies are baking, cook the peas in a saucepan of boiling water until tender, about 5 minutes.
- Drain the peas and return them to the pan.
- Add the heavy whipping cream and finely chopped spearmint to the pan.
- Use a potato masher or blender to mash the peas to your desired consistency. Season with salt and pepper to taste.
- Once the pies are baked to a golden perfection, remove them from the oven and let them cool slightly.
- Serve the lamb and red wine pies hot, accompanied by a generous spoonful of mushy peas.
Tips:
- Ensure the puff pastry is fully thawed before you start cooking for easy handling.
- Use fresh lamb mince for the best flavor and texture.
- Cook the minced lamb until it's well-browned to enhance the depth of flavor in your pies.
- Don’t rush the process; let the red wine and beef broth simmer to reduce and intensify the sauce.
- Taste the filling mixture before assembling the pies and adjust the seasoning if necessary.
- For an extra golden crust, lightly brush the tops of the pastry with beaten egg before baking.
- Make sure to seal the edges of the pies well to prevent the filling from leaking out.
- Use fresh spearmint for the mushy peas to brighten the flavor and balance the richness of the lamb pies.
With this recipe, you can create a delectable Lamb and Red Wine Pie with Mushy Peas that will impress your family and friends. The buttery, flaky pastry combined with the savory lamb filling and creamy, minty peas creates a memorable dining experience. Enjoy this comforting and satisfying dish, perfect for a cozy dinner or a festive gathering.
| Nutrition Facts | |
|---|---|
| Serving Size | 540 grams |
| Energy | |
| Calories 1360kcal | 68% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 80g | 23% |
| Fiber 6g | 16% |
| Sugar 9g | 9% |
| Fat | |
| Fat 100g | 118% |
| Saturated 33g | 109% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 320ug | 36% |
| Choline 170mg | 31% |
| Vitamin B1 0.79mg | 66% |
| Vitamin B2 1.01mg | 78% |
| Vitamin B3 15mg | 92% |
| Vitamin B6 0.40mg | 24% |
| Vitamin B9 160ug | 40% |
| Vitamin B12 2.87ug | 120% |
| Vitamin C 12mg | 13% |
| Vitamin E 1.76mg | 12% |
| Vitamin K 40ug | 34% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.56mg | 62% |
| Iron, Fe 7mg | 64% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 430mg | 35% |
| Potassium, K 850mg | 25% |
| Selenium, Se 70ug | 124% |
| Sodium, Na 630mg | 42% |
| Zinc, Zn 6mg | 52% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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