Skip to Content

Easy Crushed Minted Peas with Shallots

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!

Close up quick and easy crushed or smashed minted peas.

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.

I have a thing for peas, they appear here really quite often, in one guise or another. I have a petit pois a las Francaise as well as a really foxy pea salsa!

Not to mention the countless appearances they make in my pasta or risotto recipes like my pea and asparagus pasta or a smoked mackerel risotto.

They are the perfect freezer staple and I love ’em!

Crushed minted peas served with straw potatoes and a lamb Barnsley chop.

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:

  1. Shallots are much easier than onions to dice really finely.
  2. 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.
  3. 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!

Overhead quick and easy crushed or smashed minted peas.

Serving Suggestions

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.

But they would also be superb with my harissa lamb chops or a rack of lamb if you are feeling particularly fancy.

If you are feeling a little more homely, they are also great with spam fritters or even a perfectly cooked rump steak!

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.

They would be superb with my bacon wrapped cod loin and also my baked cod in a lemon parsley crumb (below).

Baked cod loin in panko breadcrumbs with new potatoes and crushed minted peas.

Equipment Used

I only mention brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 15cm or 6″ saucepan.
  • Colander or sieve.
  • Weighing scales and or measuring cups and spoons.
  • Chopping board.
  • Kitchen knife.
  • Potato masher or fork for crushing.
Quick and easy crushed or smashed minted peas.
Yield: 2 Servings

Crushed Minted Peas Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

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


  1. If you are using frozen peas place them in a colander and run them under cold water for 3-4 minutes to defrost.
  2. Peel and dice the shallot as finely as you can.
  3. Melt the butter in a small saucepan (15cm or 6") over a medium heat.
  4. When the butter has melted add the shallots and cook for 2-3 minutes to soften, stirring occasionally.
  5. Add the peas and vegetable stock stir and cook for 3-4 minutes, just to get the peas warmed through.
  6. 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.

Nutrition Information:



Serving Size:


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.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Skip to Recipe