Rage Against the Stuffed Pepper

Shepherd’s / Pea Pie

lucyfedia

Mmmmm… peas

This hearty mushy-pea and mushroom pie from Hodmedod’s has remarkably similar flavours to a shepherd’s pie so they seemed like a natural combination.

If you haven’t encountered Hodmedod’s before, I thoroughly recommend checking out their other recipes. Also, I love their dried peas so much that I have them shipped to Germany.

Both of these pies are cooked at the same temperature for a similar amount of time – so you can pop them in the oven to cook. Depending on the power of your oven, you may need to cook for a little longer if you have two big pies in there and switch them over so that they brown evenly.

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Mushy Pea and Mushroom Pie

Servings 6 people

Recipe Notes

Follow the recipe on Hodmedod’s website. 

If making together with shepherd’s pie, you may just want to use normal potatoes (not sweet potatoes) for simplicity (i.e. do a big batch). I do recommend keeping the lemon though, it’s a nice touch to combine with the peas. Also feel free to add cream cheese / crème fraîche the same as for shepherd’s pie. 

This is suitable to be made in advance – but I recommend leaving out the spinach if you do. While the spinach makes your peas nice and green, I find it has a slightly bitter taste if prepared too far in advance. 

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Shepherd’s Pie

A good old traditional meat and potatoes pie.

Course Main Course
Cuisine British
Servings 4 people

Ingredients

Shepherd's Pie – Topping

  • 800 g potatoes
  • milk warmed slightly
  • large knob butter
  • cream cheese / crème fraîche (optional – but I really like how it makes things taste)

Shepherd's Pie – Filling

  • 2 cloves garlic
  • 1 large onion diced
  • 1 carrot diced
  • 1 celery stick diced
  • 1/2 tbsp fish sauce (or 4 anchovies – both optional. I discovered fish sauce was an acceptable substitute when I didn't have any anchovies in the house).
  • 1 tbsp rosemary leaves hacked finely
  • 500 g lamb mince
  • 1 tbsp tomato purée
  • 1 glass red wine
  • 500 ml chicken or beef stock If using chicken stock, you can mix in a bit of Bovril to make it a bit meatier.
  • 1 splash Worcestershire sauce
  • 150 g frozen peas
  • 2 tbsp olive oil
  • salt & pepper

Instructions

  1. Fry the onions for a couple of minutes over medium – high heat until it has begun to soften.

  2. Add the carrots and celery and continue to fry for a few more minutes.

  3. Add the garlic, rosemary and fishy thing (anchovies / fish sauce) and cook for a few more minutes until everything smells great.

  4. Set the vegetables aside. Return the pan to the meat and fry the meat in batches, seasoning as you go. If too much fat accumulates – remove it.

  5. Add tomato purée and wine. Once reduced – add the stock and Worcestershire sauce.

  6. Simmer with the lid on for 45 mins.

  7. Add the onion, carrot and celery mix from earlier and allow to reduce for approximately 20 mins.

  8. Season and set aside.

  9. Boil and mash potatoes. Mixing in your chosen creaming ingredients.

  10. Add the peas to your meat mixture.

  11. Pour into a container suitable for going in the oven.

  12. Preheat oven to 190°C / 375° F / Gas 5.

  13. Spread the mash on top of your pie, making pretty patterns with your fork and brushing with melted butter.

  14. Bake for 30-40 mins until the juices are bubbling up from under the potato. Finish with a blow torch if your top isn't crispy enough for your taste.