Spring lamb pies

Spring lamb pies
  • Serves icon Serves 2
  • Time icon Hands on time 5 mins, plus 30 mins cooking time

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


  • 350g lamb mince
  • 1 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 200ml hot lamb stock
  • 120g frozen chantenay or baby carrots
  • 70g frozen peas
  • A small bunch of fresh mint leaves, shredded
  • 300g frozen potato wedges
  • 50g grated mature Cheddar


  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. 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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