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Lamb Pot Pie

Contributed by: Melinda

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.

1 lbs ground lamb
1 medium onion, chopped
1 clove garlic, minced
1 bunch broccoli, including stems* (or only stems) cut into bite-sized pieces
1 cup beef broth
2 coffee spoons tomato paste (up to 2 Tbl)
Splash of red wine (up to 1/2 cup)
1 cup frozen green peas
1 tbl cornstarch with about 1 tbl cold water
Kosher Salt & Black pepper
Olive oil
  • Preheat oven to 350º
  • In a large skillet, using no oil, brown ground lamb
  • Add chopped onion and cook until softened
  • Add garlic and broccoli stems and about 1/2 teaspoon kosher salt and stir
  • Add broth and tomato paste and combine well making sure the tomato paste is fuly dissolved
  • Add wine and cover to allow broccoli stems to cook
  • Add broccoli florets and peas
  • Remove from heat and stir in cornstarch mixture
  • Pour into a 1 1/2 quart casserole
  • Cover with a single pie pastry folding excess into the dish
  • Rub pastry with olive oil (2 tsp - 1 tbl should be all you need)
  • Sprinkle about 1/4 tsp kosher salt and freshly ground black pepper over
  • Cut several slits in the pastry to allow steam to escape
  • Bake for about 30 minutes, or until crust is golden - do not crust become too dark - remember everything inside is already cooked

    Nothing is needed to accompany other than a light salad of fresh greens.

    *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.

    Questions about this recipe?

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