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

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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

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

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 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.

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