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Spring Greens & New Potatoes

In our house, I always serve pie with either mash and peas or chips and peas. However with the Penclawdd Pie I felt like chips or mash would be too heavy, as the pie filling was already rich and creamy.

So I created the recipe below, but it still wasn’t fresh enough to offset such a rich pie, so I added my favourite salad leaf, pea shoots.

If you haven’t tried pea shoots, I couldn’t recommend them highly enough, absolutely gorgeous, sweet, so fresh and vibrant! Well a handful or two of pea shoots and I was happy with my new take on mash and peas.

Spring Greens & New Potatoes


30g butter

300g small new potatoes

300g frozen peas

150g of broad beans (shelled)

150g of green beans

2 leeks


1 lemon


Ground black pepper

1 bag of pea shoots


1. Thickly slice the potatoes.

2. Finely slice the leeks.

3. Boil the potatoes in salted water for approx. 10 minutes.

4. Boil the peas and beans in the potato water.

5. Melt the butter in a frying pan and gently cook the leeks.

6. Add the peas and beans to the pan, along with the potatoes some potato water, mint and lemon juice and season.

7. Remove from the heat.

8. Strip the leaves from the pea shoots.

9. Just before serving stir through the pea shoots.

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