Crushed minted peas are a superb way of adding a bit of pizazz to frozen peas, using mint sauce means no messing with fresh herbs either!
This simple side takes 10-15 minutes from start to finish and is perfect alongside both lamb and fish!
Smashed Peas with mint and shallots
I love this crushed minted peas recipe, I’ve been cooking it on and off for years and very little has changed.
I use the word recipe very loosely as it really is about as simple as it gets! Peas, shallot, butter a bit of stock and some store-bought mint sauce.
It only takes 10-15 minutes to throw together this simple side dish and they taste superb.
They are the perfect freezer staple and I love ’em!
Frequently Asked Questions
Can I use frozen peas?
Yes absolutely, unless your fresh peas are eye wateringly fresh then frozen peas are better!
Just be sure to defrost them first.
Do I have to use shallots?
No, you can use onion. I use shallot for a few reasons:
- Shallots are much easier than onions to dice really finely.
- Shallots are smaller, a little goes a long way in this recipe and you will only need a quarter or a third of an onion.
- Finally, they are a little sweeter.
What is mint sauce?
A question I get asked a lot by American readers. Mint sauce is a British condiment commonly served with a lamb roast dinner.
I use it a lot in dishes as diverse as my Indian influenced mint raita, a very British lamb neck stew and even a Burmese influenced pumpkin curry.
You can, of course, make homemade mint sauce, but I always have a store-bought jar in the fridge!
These crushed minted peas make for a wonderful side dish for lamb. They are pictured above served with my Barnsley chop recipe.
They are just as good with a roast leg of lamb for Sunday lunch.
Lamb ain’t the only thing that these smashed peas sit well alongside though. They are wonderful served with white fish like cod, coley, hake or haddock.
Crushed minted peas, a super simple and quick side dish made with frozen peas that's a perfect match with lamb!
- 200g (1⅓ Cup) Peas
- 1 (35g) Shallot
- 50g (3 Tbsp + 1 Tsp) Butter
- 75ml (⅓ Cup) Vegetable Stock
- 1½ Tbsp Mint Sauce
- Generous Pinch Salt
- If you are using frozen peas place them in a colander and run them under cold water for 3-4 minutes to defrost.
- Peel and dice the shallot as finely as you can.
- Melt the butter in a small saucepan over a medium heat.
- When the butter has melted add the shallots and cook for 2-3 minutes to soften, stirring occasionally.
- Add the peas and vegetable stock stir and cook for 3-4 minutes, just to get the peas warmed through.
- Add the mint sauce and a generous pinch of salt, then mash or crush the peas with either a potato masher or the back of a fork.
Amount Per Serving: Calories: 294Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 54mgSodium: 340mgCarbohydrates: 22gFiber: 6gSugar: 10gProtein: 6g
Calorific details are provided by a third-party application and are to be used as indicative figures only.