Lamb Pot Pie Recipe

Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Brunch
Beverages
Condiments & Sauces
Preserves & Pickles
Dairy Free Recipes
Farrago

Table of Contents

Outdoor BBQ & Party Ideas

Add-A-Recipe

BikePro Parts & Accessories

Ipod Repair Service

Northern California
Wine Country Vacation

Windsor Oaks Vineyards

Joseph Swan Vineyards

Forgotten Felines

Microchip Your Pet

HUGE Discounts on affordable designer and discount brand name shoes. Click here to see the deals on over 2000 items.
Imelda's Closet

Site Map

Meat
Beef
Standing Rib Roast
Southwest Casserole
Beer & Onion Brisket
Chili con Carne
Chili con Carne
Kathy's Chili
Chili Colorado
Dressed Up Meatloaf
Ella's Chop Suey
Kathy's Corned Beef
Meatloaf
Pot Roasted Beef
Pot Roasted Beef
Cabbage Rolls
Swiss Steak
Porcupine Balls	E
Pork
Glazed Pork Sirloin
Quick Roast Pork
Hawaiian Spareribs
Hawaiian Spareribs
Kielbasa with Noodles
Pork Chili Verde
Pork Loin Chops
Pork Carnitas
Pork Tenderloin with Habanero Sauce
South Pacific Pork Loin
Lamb
Lamb Pot Pie	E
Oven Braised Lamb Shanks	E
Turkish Pizza	E
Grilled Lamb	E,Q
Lamb Chili
Lamb Koftas
Lamb Shanks - Slow Cooker
Lamb Stew
Middle Eastern Style Lamb
Roast Leg of Lamb	E

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 do not like to use a bottom crust, although many pot pies do this. It is healthier without.

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?