Lamb Hot Pot Pie Recipe
Description
This Lamb Hot Pot Pie recipe is a classic British dish that has been around for centuries. It’s a hearty, comforting meal that’s perfect for cooler months. The traditional version of the dish is made with a savory pastry crust on top of a filling of lamb, potatoes, and other vegetables in a savory gravy. This version is a bit lighter, but still has all the flavor of the original. It’s a great way to make a delicious dinner without spending too much time in the kitchen.
Prep Time
This recipe takes about 20 minutes to prepare. The time will vary depending on the size of the pot pie you’re making and the type of crust you choose. If you’re using a store-bought crust, you can save yourself some time.
Cook Time
Once you’ve prepped the ingredients, the dish will take about an hour to cook. The time will vary depending on the size of the pot pie and the type of crust you’re using. If you’re using a store-bought crust, the cooking time may be shorter.
Ingredients
For this recipe you’ll need the following ingredients:
- 2 lbs. of ground lamb
- 1 red onion, chopped
- 3 cloves of garlic, minced
- 1 large carrot, diced
- 1 stalk of celery, diced
- 2 potatoes, peeled and diced
- 1/4 cup of all-purpose flour
- 1/2 cup of beef stock
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of dried thyme
- 1/2 teaspoon of dried rosemary
- 1/2 teaspoon of dried oregano
- Salt and pepper to taste
- 1/4 cup of butter
- 1/4 cup of heavy cream
- 1/4 cup of frozen peas
- 1/4 cup of frozen corn
- 1 sheet of pre-made pastry dough
Instructions
To make this Lamb Hot Pot Pie, start by preheating your oven to 400 degrees. Then, in a large skillet, heat the butter over medium heat. Add the ground lamb, onion, garlic, carrot, and celery, and cook until the lamb is no longer pink. Add the flour, and cook for two minutes. Then, add the beef stock, Worcestershire sauce, thyme, rosemary, oregano, salt, and pepper. Bring to a simmer and cook for five minutes or until the sauce has thickened. Then, remove from the heat and stir in the cream, peas, and corn.
Transfer the lamb mixture to a 9-inch pie plate. Roll out the pastry dough and place it over the top of the pie plate, crimping the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape. Bake for 25-30 minutes or until the pastry is golden brown.
Equipment
You’ll need the following equipment to make this dish:
- Large skillet
- 9-inch pie plate
- Rolling pin
- Knife
Notes
Be sure to use a good quality pastry dough for the best results. If you don’t have time to make your own dough, you can use a store-bought crust.
Nutrition: Per Serving
This Lamb Hot Pot Pie is a great source of protein and fiber. It contains 626 calories per serving, with 32 grams of fat, 37 grams of protein, and 34 grams of carbohydrates. It also contains 5 grams of fiber and 1 gram of sugar.
Recipe Tips
To make this recipe even healthier, you can use lean ground lamb and light cream instead of regular ground lamb and heavy cream. You can also use whole wheat pastry dough for a healthier option.
If you like, you can also add other vegetables to this recipe. Try adding some mushrooms, bell peppers, or zucchini for an extra boost of flavor and nutrition.
If you want a richer flavor, you can add a teaspoon of tomato paste to the lamb mixture. You can also add a tablespoon of red wine vinegar for a tangy flavor.
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