Spring Lamb and Mint Pie

Tender lamb, slow cooked in a minty gravy, with carrots, onions and pearl barley, topped with a hot water crust pasty lid, served with new potatoes and purple sprouting broccoli.

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Another spring recipe! ย I made this pie a few weeks ago, after buying some lovely lamb neck from my local farmers market. Being British, I don’t think there anything that goes better with lamb than mint, so I decided to make a delicious lamb and mint pie!

I’veย made a basic lamb stew and mixed some home made mint sauce through at the end, which makes makes the sauce extra tasty. And I have used hot water crust pastry for the lid, because I find it really easy to work with, and it gives the robust finish that complements the meaty lamb stew really well.

I had my pie with some boiled new potatoes, coated in butter and some steamed purple sprouting broccoli, which was delicious, but you could serve this with whatever veg you want!

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Variations:ย you could do something similar with pork and apple or pork and sage, by exchanging the meat, and replacing the mint sauce with apple sauce and fresh sage.

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Ingredients: Serves 4

The Lamb

  • 800g Bone-in Lamb Neck
  • 1/2 an Onion
  • 4 Cloves of Garlic
  • 1 carrot
  • 2 Handfuls of Pearl Barley
  • 2 Litres of Chicken Stock
  • Salt and Pepper
  • 1tbsp Corn Four

The Mint Sauce:

  • 1 Bunch of Fresh Mint
  • 6tbsp Red Wine Vinegar
  • 2 tbsp Sugar

The Hot Water Crust Pastry:

  • 250g Plain Flour
  • 100g Lard
  • 100g Water
  • Pinch of Salt

To Serve:

  • New potatoes
  • Broccoli

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To Make:

The Lamb:

Fry the onion, garlic and carrots in a large pan with a lug of olive oil. then add the lamb, stock and pearl barley, simmer for a few minutes, and then transfer to a slow cooker, and leave for 4-6 hour, until the lamb is tender and falling off the bone.

Once cooked, spoon out the lamp, carrots and pearl barley with a slotted spoon, and transfer to a baking dish, removing the lamb bones.

Pour the remaining stock into a pan and bring to the boil. mix the cornflour with a little water and stir though the stock, continue to cook until thickened. Then pour over the lamb until just covered. Set Aside.

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The Mint Sauce

Finely chop the mint and transfer to a bowl.

Heat the sugar and vinegar in a pan until the sugar has dissolved – taste and add more vinegar/sugar as needed. Then pour over the finely chopped lamb.

Spoon half of the sauce into a serving dish, and the rest into the lamb stew mixture.

The Pastry:

Preheat the oven to 180ยฐC

Weigh out the flour in a large bowl and mix with the salt.

Heat the water and lard in a small pan, until the lard has completely melted. Pour into the flour mixture and mix quickly, to form a ball of soft pliable dough.

Turn out onto a clean, floured work surface and roll out to around 1-2cm thickness (in the correct shape for your baking dish).

Place over the top of the lamp mixture and press the edges down with a fork. Make some leaf shapes with the remaining pastry for decoration.

Brush some egg wash over the pastry and bake in the preheated oven for 20-30 minutes, until the pasty is evenly browned.

Leave to cool for 5 minutes before serving.

Cut into 4 generous portions, and serve with new potatoes, greens and some extra mint sauce, delicious!

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