Slow-Cooked Lamb Pie with Minted 'Mushy' Peas | MiNDFOOD

Ingredients

• 2 sheets of sour cream or good-quality shortcrust pastry, thawed
• 1 egg, lightly beaten
• tomato sauce or relish, to serve
• 2 tbsp olive oil
• 2kg lamb shoulder on the bone, cut into 2 pieces
• plain flour, for dusting
• 6 cloves garlic, peeled
• 1 brown onion, peeled and sliced
• 2 sticks celery, chopped
• 2 leeks, trimmed and sliced
• 4 sprigs rosemary
• 1 tsp dried oregano
• 2 cups white wine
• 4 cups chicken stock
• 2 tbsp cornflour
• 1 lemon, finely grated zest only
• 1 tbsp white balsamic vinegar
• 2 cups green peas, fresh or frozen
• 1 tbsp olive oil
• 1 long red chilli, de-seeded and finely chopped
• ½ cup mint leaves