A classic British side dish with a fresh twist, Minted Mushy Peas are the perfect way to add extra greens to your plate with minimal effort. This easy recipe transforms a simple bag of frozen peas into a vibrant, rustic but creamy mash that pairs beautifully with roast lamb or fish and chips. Ready in minutes, it's a fuss-free way to bring a burst of flavour to your meal!
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
In our house, peas are a staple ingredient, making their way into countless dishes, from minted pea soup to salmon and pea risotto. The combination of peas and mint is a classic, with Minted Peas being a popular choice alongside fish and chips or Sunday roasts.
Whether you're making an easy side dish or experimenting with new pea recipes, this fresh and vibrant pairing never disappoints!
Ingredient Notes
Here are all the simple ingredients you'll need for the minty peas:
- unsalted butter: or a drizzle of olive oil.
- brown onion: or shallot or even spring onion.
- frozen garden peas: any green peas, like petit pois or sweet peas, will work just as well.
- vegetable stock: or chicken stock.
- fresh mint leaves: can be replaced with ½ teaspoon of dried mint, but the flavour will be significantly different.
- double cream: heavy cream, sour cream or creme fraiche.
Find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Melt the butter in a wide-based pan. Add the finely chopped onion and saute over medium-low heat for 5-6 minutes until softened.
2. Add the frozen peas and stir to combine with the onion.
3. Pour the hot stock over (there should be enough to just submerge the peas).
4. Let the peas boil over medium heat, until all the stock evaporates and the peas soften.
5. Once cooked, roughly mash the peas with the potato masher, then stir in the chopped mint and cream. Alternatively, place the peas, mint and cream in a food processor, and blitz it into a puree. Taste and season with a pinch of salt and black pepper if needed. Serve immediately.
Variations
- Use fresh peas. If you have fresh peas, add less stock and boil them for a few minutes less until tender before mashing them with the other ingredients.
- Make them lemony. Add lemon zest and a squeeze of lemon juice for a bright, zesty twist.
- Go garlicky. Sauté a minced garlic clove with the onions for another perfect addition to deepen the flavour.
- Swap the fresh mint. Stir in a spoonful of mint sauce or mint jelly for a great alternative with extra tang.
Serving Suggestions
This tasty side dish is a must-have for an Easter roast dinner, pairing beautifully with a rack of lamb, slow cooker lamb shanks or slow cooker lamb shoulder.
For a simple yet delicious meal, spread the minted peas on toast and top with poached eggs for a vibrant, flavour-packed bite!
Leftovers and Storage
Store any leftover minted mushy peas in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in freezer bags-just flatten them for easy thawing. To reheat, warm gently on the stove with a splash of water or stock, stirring until heated through.
More Side Dish Recipes
Minted Mushy Peas
Ingredients
- 1 tablespoon unsalted butter
- 1 small brown onion finely chopped
- 400 g (0.88 lb) frozen garden peas or petit pois
- 150 ml (⅔ cups) vegetable stock
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon double cream or sour cream
Instructions
- Melt the butter in a wide-based pan. Add the finely chopped onion and saute over low-medium heat for 5-6 minutes until softened.
- Add the frozen peas and stir to combine with the onion.
- Pour the hot stock over (there should be enough to just submerge the peas).
- Let the peas boil over medium-high heat until all the stock evaporates and the peas soften.
- Once cooked, roughly mash the peas with the potato masher, then stir in the fresh mint and cream. Alternatively, place the peas, mint and cream in a blender, and blitz it into a puree. Serve immediately.
Anonymous says
I am someone who will not eat “a pile of peas”. However, after trying minty mushy at a British-owned pub, I was intrigued. I made these for Easter dinner and they were delicious, and so pretty! I subbed in strained Greek yogurt for the dairy since I was out of the heat cream and sour cream.
Ieva Greber says
I’m so glad you gave them a chance! Minty mushy peas do sound suspiciously like “a pile of peas” until they surprise you 😄 So pleased they made it onto your Easter table! And I love your Greek yogurt swap too — such a great idea. Thanks so much for trying the recipe and taking the time to leave a comment!