This website uses cookies and similar technology to collect and analyse information about the users of this website. Learn more about cookies.

A tasty message from Europe!
Lamb and Wild Mushroom Pot Pies Recipe Lamb and Wild Mushroom Pot Pies Recipe

Lamb and Wild Mushroom Pot Pies Recipe

Recommend this recipe

Share this recipe:

You can’t go wrong with a good pie. 

Preparation: 25 mins 
Cooking: 25 mins

Ingredients to serve 4

600 g lamb shoulder or leg, cut into small dice

2 tbsp chopped walnuts

2 tbsp vegetable oil

150 to 200 g fresh wild mushrooms of your choice, wiped clean and sliced

1 large shallot, finely chopped

250 ml crème fraiche

2 tbsp chopped parsley

Salt and pepper

1 egg, beaten

1 x pack ready rolled puff pastry, cut into quarters


Pre-heat the oven to Gas Mark 4/180°C/350°F

Lightly toast the walnuts in a large, pre-heated, dry, non-stick frying pan and then set aside

Heat 1tbsp oil in the same pan and brown the lamb all over on a high heat

Remove the lamb, add the remaining oil to the pan and cook the mushrooms and shallot for 5 mins on a moderate heat. Take off the heat, add the crème fraîche, lamb, walnuts and parsley. Season to taste

Divide the mixture between 4 small individual ovenproof dishes. Moisten the dish edges with water and place a square of puff pastry on top of each. Press down on the edges to seal and trim any excess

Brush the pastry with a little beaten egg and make a small hole in the centre with the tip of a knife for the steam to escape

Bake in the oven for 15 mins until golden

▪Serve hot with a salad.

Tip: For extra flavour replace a third of the lamb with finely chopped lamb’s kidney.

Recommend this recipe