In order to provide complete functionality, this web site needs your explicit consent to store browser cookies. If you don't allow cookies, you may not be able to use certain features of the web site including but not limited to: log in, buy products, see personalized content, switch between site cultures. It is recommended that you allow all cookies.

Lamb and Wild Mushroom Pot Pies Recipe Lamb and Wild Mushroom Pot Pies Recipe

Lamb and Wild Mushroom Pot Pies Recipe

Recommend this recipe

Share 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

Serves 4

600g lamb shoulder or leg, cut into small dice

2 tablespoons chopped walnuts

2 tablespoons vegetable oil

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

1 large shallot, finely chopped

250ml crème fraiche

2 tablespoons chopped parsley

Salt and pepper

1 egg, beaten

1 x pack ready rolled puff pastry, cut into quarters

  • 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 1 tablespoon 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


Related Recipes