This month our chef’s at The George Hotel, Penrith wanted to share their delicious ‘Minted Westmorland Lamb Shoulder Pie’ recipe with our followers. This dish is perfect for those frosty February days, which leave us craving hearty meals. Follow this step-by-step recipe to make your own yummy pie and serve up with creamy mash and seasonal veg.
Minted Westmorland Lamb Shoulder Pie
2 lamb shoulders 500 gram each (on the bone)
Small onion (diced)
50 gram carrots
50 gram peas
1 pint beef stock
1 glass red wine
400 grams shortcrust pastry
1 sprig fresh thyme
2 tablespoons plain flour
1 tablespoon mint sauce
Place the lamb shoulders in an oven proof dish with the beef stock and red wine. Cover and cook for approximately 3 hours at 120oC Gas Mark 3.
Sweat off the onion with the carrots, and peas in a little oil.
Allow the lamb shoulder to cool, then flake it off the bone and add to the onion and carrot mixture, also use the cooking liquor and flour to thicken.
Divide the pastry into 4 and line individual pie dishes.
Fill the cases with the mixture then use the remaining pastry for the pie tops.
Egg wash and cook at 180oc, Gas Mark 6 for ½ hour until the pastry is a golden colour. Remove from the pie dishes and serve.