Lamb pie advice

[TheArmadillo]

Am looking to make a lamb pie this week. Want to adapt this recipe as lamb cutlets are expensive so was going to do lamb pie flavoured with shallots/garlic/mint and serve with the broad bean/chilli mash.

Idea so far was to do stewing lamb with sauted shallots and garlic and some kind of mint, in stock for the pie filling. Not sure whether fresh mint would stand the cooking process or whether to use a bit of mint sauce/jelly instead? Also I have some redcurrant jelly to use up in cupboard but am thinking that won't really go

Any ideas/advice?

Fresh mint works well in lamb casseroles. A lot of indian lamb dishes use it, for example. Obviously it breaks down and loses its colour during the cooking time but you can pep up the appearance of the dish by stirring in a little fresh, chopped mint right at the end. Commercially produced mint sauce has vinegar and sugar with it and I would worry that that would overpower the finished dish. Redcurrant jelly would be great as a accompaniment rather than included in the pie.

Thanks - I will try it with fresh.