Lamb Pot Pie with Puff Pastry Crust combines a rich and creamy lamb filling with a buttery crust. This recipe is simply delicious and easy to make.
Prep time: PT20M
Cook time: PT25M
Total time: PT45M
Rating
4.93 stars (14 reviews)
Keywords
lamb pot pie
Ingredients
2 lbs lamb (cut into small pieces)
1 onion (diced)
2 carrots (diced)
2 celery stalks (sliced)
2 garlic cloves (minced)
2 potatoes (skin on and diced)
6 tbsp butter (divided)
1/2 cup milk (your choice, I used fat-free)
2 cups beef broth (14.5 oz can is fine)
2 tsp Herbes de Provence
1 tsp salt
1/2 tsp pepper
4 tbsp flour
2 sheets puff pastry
1 egg white
Categories
Main Dish
Cuisine
American
Australian
French
Steps
Preheat the oven to 400°F.
In a dutch oven, melt 2 tablespoons of butter and cook carrots, onion, and celery. Saute until they start to soften, about 3-5 minutes.
Add the broth, potatoes, and lamb and cook until potatoes start to soften approximately 10 minutes.
Add the Herbes de Provence, garlic, salt, and pepper.
In a small saucepan melt the remaining 4 tablespoons of butter. Add the flour and whisk until smooth. Add the milk and cook until thickened.
Add the flour mixture into the dutch oven and stir until combined. Cook until ingredients have thickened.
Roll out puff pastry and cut to the shape of your dish. Spray the dishes with non-stick cooking spray or brush them with cooking oil. Fill each dish 3/4 full. Slightly stretch puff pastry over filling and crimp over the edge of the dish to seal.
Whisk egg white with 1 teaspoon of water. Brush the tops of the puff pastry lightly.
Put the filled dishes on a rimmed baking sheet. Bake until golden, 20 to 25 minutes.
Nutitrion
Serving Size: 1 serving
Calories: 777 kcal
Carbohydrates: 35 g
Protein: 26 g
Fat: 59 g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 107 mg
Sodium: 727 mg
Sugar: 3 g
Reviews
Sheryl on 2024-12-02 (5 stars): That was excellent! I made it as one large pie and it didn't last long!
Jay Wright on 2023-10-17 (5 stars): Mmmm! Wonderful recipe. So much filling that I had to use grandma’s lovely ceramic pie dish.
Dug up some additional/obscure Lamb Seasoning From the Santa Cruz Spice Company I had on hand and added it in addition to the Herbs de Provence.
Didn’t have any beef stock so I had to substitute with veal demi-glase. Darn huh? The gravy is absolutely orgasmic.
I really like the idea of puff pastry because it saves having to make a double crust. Golden brown light and fluffy. Double orgasmic.
Deb Clark on 2020-05-08 (5 stars): I was able to get lamb with my delivery, yay! AND made this pot pie - delicious, the meat was so tender and delicious!
