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Lamb Pot Pie

I use a pilsbury single pie pastry to top this, but it would be delicious with home made biscuits or pie crust. I don't like to use a bottom crust. This is a great meal in cooler weather and pretty enough to serve guests. Also great around the holidays when you're busy and need an easy dinner idea.

What you need

  1. 1 lbs ground lamb
  2. 1 medium onion, chopped
  3. 1 clove garlic, minced
  4. 1 bunch broccoli, including stems* (or only stems) cut into bite-sized pieces
  5. 1 cup beef broth
  6. 2 coffee spoons tomato paste (up to 2 Tbl)
  7. Splash of red wine (up to 1/2 cup)
  8. 1 cup frozen green peas
  9. 1 tbl cornstarch with about 1 tbl cold water
  10. Kosher Salt & Black pepper
  11. Olive oil

How to make it

  1. Preheat oven to 350º
  2. In a large skillet, using no oil, brown ground lamb
  3. Add chopped onion and cook until softened
  4. Add garlic and broccoli stems and about 1/2 teaspoon kosher salt and stir
  5. Add broth and tomato paste and combine well making sure the tomato paste is fuly dissolved
  6. Add wine and cover to allow broccoli stems to cook
  7. Add broccoli florets and peas
  8. Remove from heat and stir in cornstarch mixture
  9. Pour into a 1 1/2 quart casserole
  10. Cover with a single pie pastry folding excess into the dish
  11. Rub pastry with olive oil (2 tsp - 1 tbl should be all you need)
  12. Sprinkle about 1/4 tsp kosher salt and freshly ground black pepper over
  13. Cut several slits in the pastry to allow steam to escape
  14. Bake for about 30 minutes, or until crust is golden - do not crust become too dark - remember everything inside is already cooked

When I serve broccoli, if I don't use the stems I save them to use in other dishes. Cut off the florets to use raw as an appetizer or in salad, store the rest of the stalk in the refrigerator vegetable drawer. When ready to use in a dish such as this or a soup (excellent!) Cut off the bottom end and peel the fibrous skin off the outside of the stalk. Slice into 1/4 to 1/2 inch slices.

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