Ingredients
- 1 tbsp Extra-virgin olive oil
- 1/4 onion chopped
- 2 cloves garlic finely chopped
- 2 carrots peeled and diced
- 2 stalks celery diced
- 1 potato peeled and diced
- 1/8 cup All-purpose flour
- 1/2 cup green peas frozen
- 2 cups Beef broth
- 1/2 pound ground lamb
- 1/2 sheet Puff pastry thawed
- 1 Egg lightly beaten
Instructions
- Preheat the oven to 400°F.
- In a large cast-iron or heavy skillet, on medium-high heat brown the lamb for 4 - 5 minutes then stir in the onion, garlic, celery, carrots, potato, salt, and pepper. Cook, stirring occasionally, 8 to 10 minutes.
- Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then turn down to a simmer. Season the filling with salt and pepper to taste if needed.
- Place the filling in an appropriately sized baking dish. Place the sheet of puff pastry over the top and trim the excess around the edges of the dish. Brush the puff pastry with some of the beaten egg, then make 2 - 3 small slices in the puff pastry to make a steam vent. Bake until the filling is bubbling and the pastry is golden about 30 minutes.
Nutrition
Calories: 503kcal | Carbohydrates: 31g | Protein: 22g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 110mg | Sodium: 751mg | Potassium: 783mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7058IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 5mg
Lamb Pot Pie
Ingredients
- 1 tbsp Extra-virgin olive oil
- 1/4 onion chopped
- 2 cloves garlic finely chopped
- 2 carrots peeled and diced
- 2 stalks celery diced
- 1 potato peeled and diced
- 1/8 cup All-purpose flour
- 1/2 cup green peas frozen
- 2 cups Beef broth
- 1/2 pound ground lamb
- 1/2 sheet Puff pastry thawed
- 1 Egg lightly beaten
Instructions
- Preheat the oven to 400°F.
- In a large cast-iron or heavy skillet, on medium-high heat brown the lamb for 4 - 5 minutes then stir in the onion, garlic, celery, carrots, potato, salt, and pepper. Cook, stirring occasionally, 8 to 10 minutes.
- Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then turn down to a simmer. Season the filling with salt and pepper to taste if needed.
- Place the filling in an appropriately sized baking dish. Place the sheet of puff pastry over the top and trim the excess around the edges of the dish. Brush the puff pastry with some of the beaten egg, then make 2 - 3 small slices in the puff pastry to make a steam vent. Bake until the filling is bubbling and the pastry is golden about 30 minutes.
Nutrition
Calories: 503kcalCarbohydrates: 31gProtein: 22gFat: 32gSaturated Fat: 11gCholesterol: 110mgSodium: 751mgPotassium: 783mgFiber: 5gSugar: 4gVitamin A: 7058IUVitamin C: 21mgCalcium: 74mgIron: 5mg
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