Slow cooked lamb and mint pie
6 servings
Prep: 45 mins,
Cooking: 4 hrs 30 mins
This takes a bit of time, but it is so worth it. An absolute must-try!
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (16)
For the lamb shoulder:
2.5 kg | lamb — shoulder, deboned |
1 | wine — red |
3 | carrots — diced |
3 | garlic — large cloves, chopped |
1 | celery stalks — diced |
1 | onion — large, chopped |
2 | bay leaves |
30 ml | nomu — lamb stock concentrate |
45 ml | mint — jelly |
To finish off:
45 ml | cornflour — maizena |
15 ml | nomu — lamb stock concentrate |
45 ml | mint — jelly |
salt and freshly ground black pepper | |
500 ml | peas — baby |
500 g | puff pastry — rolled |
1 | eggs — beaten |
Tap for ingredients