Lamb and Wild Mushroom Pot Pies Recipe

Recommend this recipe

These Lamb and Wild Mushroom Pot Pies are perfect for a chilly winter’s night or a Sunday lunch. Lamb Shoulder is traditionally a stewing cut, so make sure to dice it small enough. If you’re looking for a little something on the side, have a go at some mashed potato, or spring greens.

Preparation: 25 mins

Cooking: 25 mins

Ingredients

Serves 4

600 g lamb shoulder or leg, cut into small dice

2 tbsp chopped walnuts

2 tbsp vegetable oil

150 to 200 g fresh wild mushrooms of your choice, wiped clean and sliced

1 large shallot, finely chopped

250 ml crème fraiche

2 tbsp chopped parsley

Salt and pepper

1 egg, beaten

1 x pack ready rolled puff pastry, cut into quarters

Method

Pre-heat the oven to Gas Mark 4/180°C/350°F

Lightly toast the walnuts in a large, pre-heated, dry, non-stick frying pan and then set aside

Heat 1tbsp oil in the same pan and brown the lamb all over on a high heat

Remove the lamb, add the remaining oil to the pan and cook the mushrooms and shallot for 5 mins on a moderate heat. Take off the heat, add the crème fraîche, lamb, walnuts and parsley. Season to taste

Divide the mixture between 4 small individual ovenproof dishes. Moisten the dish edges with water and place a square of puff pastry on top of each. Press down on the edges to seal and trim any excess

Brush the pastry with a little beaten egg and make a small hole in the centre with the tip of a knife for the steam to escape

Bake in the oven for 15 mins until golden

▪Serve hot with a salad.

Chef's Tip

For extra flavour replace a third of the lamb with finely chopped lamb’s kidney.

Recommend this recipe