INGREDIENTS
400g prepared lamb hearts , cut into strips
Extra virgin olive oil
1 medium onion, sliced
1 small carrot, finely diced
1 bay leaf
1 clove garlic, minced
6 chestnut mushrooms, sliced.
1 tsp, finely chopped rosemary
1 tsp finely chopped thyme
1 bottle ale/beer
300 ml lamb stock
3 tbsp cream
Puff pastry to fit pie dish
Egg wash
Large handful of cooked garden peas to serve
Recipe continues
METHOD
Quickly fry the lamb hearts to seal them, then take out of the pan. In the same pan fry the onion, carrot, garlic and herbs on a low heat until softened. Then put the hearts back in, add the mushrooms and fry for 3 minutes, then add the ale and cook for 10 minutes. Add the stock, reduce the heat and simmer for one hour.
Preheat the oven to 180˚c.
Add the cream to the lamb heart dish and cook for 5 minutes, remove the bay leaf and place everything into the pie dish, cover with more pastry, brush with milk and place in the oven for 1 hour or until pastry is brown and crispy.
Serve immediately.