Lamb, peas and mint are a classic combination and here the sweet diced lamb and peas are bathed in a red wine and tomato sauce, freshened with a green hit of mint and wrapped in our supremely delicious home-made shortcrust pastry.

We prepare this pie fresh but deliver it frozen so that the pastry doesn't oxidise and to protect the delicate crimped edges in transit.


Lamb shoulder, onion, tomato paste, red wine, tomatoes, peas, mint, flour, butter, olive oil, salt
Gluten, Dairy.
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL9.1g149.8g
- SATURATED5.1g84.1g
- SUGARS1.5g24.5g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve with buttered mash or a baked potato. You could also go a salad or green beans on the side but it's not compulsory.

TO COOK: brush with egg wash and bake in a preheated 180C oven for 50 minutes (from defrosted) to 60 minutes (from frozen), or until golden across the top and heated right through.

For a firmer, crisper base, then cover the top with foil and leave to bake for an additional ten minutes. Using scissors, snip around the edges at intervals so you can slide the pie out more easily. 

DEFROST INFORMATION: defrost overnight in the fridge or cook straight from frozen. Once defrosted, cook and consume within 48 hours. Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.