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Lamb pot pie

Servings:
Serves 4 Servings
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Ingredients

Lamb pot pie
  • 2 tablespoon blended oil
  • 1/2 pound lamb stew meat
  • 1 pound medium white onion, diced
  • 2 pound large peeled carrots, diced
  • 1 pound large turnip, diced
  • 3 pound ribs celery, diced
  • 1 teaspoon fresh chopped rosemary
  • 1 teaspoon fresh chopped thyme
  • 2 clove garlic, sliced
  • 1 cup red wine
  • 3 cup veal stock or beef broth
  • 1 tablespoon balsamic
  • 1 tablespoon cinnamon stick
  • 1 teaspoon allspice
  • 1 teaspoon curry powder
  • 1/2 teaspoon each star anise
  • 1 teaspoon piece of puff pastry, cut to fit your casserole dish
  • 2 tablespoon melted butter
Cucumber salad
  • 2 tablespoon blended oil
  • 1/2 pound lamb stew meat
  • 1 pound medium white onion, diced
  • 2 pound large peeled carrots, diced
  • 1 pound large turnip, diced
  • 3 pound ribs celery, diced
  • 1 teaspoon fresh chopped rosemary
  • 1 teaspoon fresh chopped thyme
  • 2 clove garlic, sliced
  • 1 cup red wine
  • 3 cup veal stock or beef broth
  • 1 tablespoon balsamic
  • 1 tablespoon cinnamon stick
  • 1 teaspoon allspice
  • 1 teaspoon curry powder
  • 1/2 teaspoon each star anise
  • 1 teaspoon piece of puff pastry, cut to fit your casserole dish
  • 2 tablespoon melted butter
  • 2 large cucumber, peeled and seeded, cut into 1/2 ring slices
  • 1 pound feta cheese, diced or cubed
  • 1/2 pound red onion, small diced
  • 1/4 cup picked mint leaves
  • 1 cup dozen pitted gaeta olives, sliced
  • 3 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove garlic smashed
  • 1 teaspoon fresh oregano, chopped

Preparation

Baking Directions:

Lamb pot pieIn a medium roast pot, add oil and cook the stewed lamb until brown, about 5 minutes.

Remove meat.

Add more oil and add celery, garlic and onions, and slowly cook until caramelized.

Season with curry powder and salt and pepper.

Once mixture is cooked (about 10 minutes) add carrots and turnips and mix for about 2 minutes.

Add all your meat back into pan.

Add rosemary and thyme.

Deglaze the meat with red wine, add your stock and vinegar.

Add allspice, star anise and cinnamon, cover, and cook for 45 minutes on low to medium flame.

Remove from heat.

Take your casserole dish and fill with meat mixture.

Cover top with a layer of buttered puff pastry and cut to fit.

Bake casserole in 350-degree oven for 8-10 minutes until golden brown.

Remove and cut into four sections.

(If you prefer individual pies you may make 4 small casseroles).

Cucumber saladIn a bowl whisk together oil and vinegar, garlic, lemon zest and oregano.

Toss salad ingredients in and mix until dressed, and top with feta.

Serve as a first course or with the lamb pot pie.

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