Individual Shrewsbury Lamb Pie with Peas Recipe | Birds Eye

Ingredients

• 600 g Lean lamb, diced
• 2 tablespoons Seasoned flour
• 2 tablespoons Rapeseed oil
• 25 g Butter
• 1 Onion, peeled and chopped
• 150 ml light red wine (Beaujolais or similar)
• 500 ml Lamb stock
• 2 Garlic cloves, peeled and chopped
• A few sprigs of Rosemary
• 1/2 tablespoon Worcestershire sauce
• 1/2 teaspoon English mustard
• 2 tablespoons Redcurrant jelly
• 350 g Garden Peas 375g frozen peas
• Juice of 1 lemon
• Sea salt and black pepper
• Pastry lids:
• 500 g Ready roll puff pastry
• Flour, to dust
• 1 Egg, beaten