Spring lamb pies recipe

By Lucy Williams

  1. Serves 2
  2. Takes 5 minutes to make and 30 minutes to cook
  3. Rating

This quick pie is great for using up frozen vegetables. Use wedges of sweet potato as a colourful alternative.

tried and tested
Spring lamb pies


  1. 350g lamb mince
  2. 1 tbsp olive oil
  3. 1 tbsp Worcestershire sauce
  4. 200ml hot lamb stock
  5. 120g frozen chantenay or baby carrots
  6. 70g frozen peas
  7. A small bunch of fresh mint leaves, shredded
  8. 300g frozen potato wedges
  9. 50g grated mature Cheddar


  1. 1. Preheat the oven to 220°C/fan200°C/gas 7. Season the lamb mince, heat 1 tbsp olive oil in a sauté pan and fry the mince, stirring, until browned. Add Worcestershire sauce and hot lamb stock to the pan and bubble rapidly for 3-4 minutes.
  2. 2. Stir through carrots, peas and fresh mint leaves. Spoon between 2 x 500ml gratin dishes and top with frozen potato wedges. Cook in the oven for 20 minutes, then sprinkle the wedges with grated mature Cheddar and return to the oven for a further 5-10 minutes or until piping hot and golden brown on top.


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