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COOKBOOK: Cook Express

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I just love my pies! Whether they are made with meat, chicken, fish or vegetables, I love them all!

Lamb and peas, can you possibly go wrong with this one! Well yes you can if you over cook the meat!

If it says cook for 5mins, only cook for 4mins and turn off the heat…….it always retains enough heat which keeps cooking the meat. This always works for me. You dont want rubbery meat. Undercooked is always better than overcooked.

Dont forget, it’s going back in the oven for another bake!

I loved this dish, hope you do too!



2 tablespoons of olive oil

1 onion , chopped finely

salt & pepper

2 garlic cloves, finely chopped

350g lamb leg steaks, cut into bite sizes

1 teaspoon ground turmeric

1/2 teaspoon ground allspices

2 tablespoons of cornflour

800ml chicken stock

2 potatoes, cubed & boiled

125g frozen peas

300g shortcrust pastry

1 egg, lightly beaten

Heat oil in large pan over low heat. Add the onion and fry until soft. Add salt and pepper. Add the garlic and increase the heat to medium. Add a little more oil if needed.

Add the lamb to the onion mix. Sprinkle over it turmeric& allspices. Cook until lamb is browned all over. Dont over cook it.

Remove from heat.

Place cornflour in a small bowl and add a little of the broth, keep stirring, until it is smooth and liquid in texture. Set aside. Pour the remaining stock in the meat and onion mix, add the peas. Let it simmer for a few minutes. Add the cornflour mix and stir carefully, you will see it thickening in texture. This could take 5 mins, then remove from heat.

Pre heat the oven to 200C. Spoon the meat filling in a large pie casserole dish. I bought the sheets of pastry and therefore I had to use two for the top of pie. Cut off any excess and tuck the pastry in the sides with a fork.

Brush the top of the pie with egg. Bake in moderate oven for 30mins or until golden on the top. Let it stand for 15mins to set before cutting and serving.

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