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Lamb pot pie Recipe

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This recipe for Lamb pot pie, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Polito
Added: Monday, December 8, 2008


2 tablespoons blended oil
1/2 pound lamb stew meat
Salt and pepper to taste
1 medium white onion, diced
2 large peeled carrots, diced
1 large turnip, diced
3 ribs celery, diced
1 teaspoon fresh chopped rosemary
1 teaspoon fresh chopped thyme
2 cloves garlic, sliced
1 cup red wine
3 cups veal stock or beef broth
1 tbsp balsamic vinegar
1 cinnamon stick
1 teaspoon allspice
1 teaspoon curry powder
1/2 each star anise
1 piece of puff pastry, cut to fit your casserole dish
2 tablespoons melted butter

Cucumber salad
2 large cucumbers, peeled and seeded, cut into 1/2 ring slices
1 pound feta cheese, diced or cubed
1/2 red onion, small diced
1/4 cup picked mint leaves
1 dozen pitted gaeta olives, sliced
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, smashed
1 teaspoon fresh oregano, chopped
Zest of one lemon
Salt and pepper to taste

Lamb pot pie

In a medium roast pot, add oil and cook the stewed lamb until brown, about 5 minutes. Remove meat. Add more oil and add celery, garlic and onions, and slowly cook until caramelized. Season with curry powder and salt and pepper. Once mixture is cooked (about 10 minutes) add carrots and turnips and mix for about 2 minutes. Add all your meat back into pan. Add rosemary and thyme. Deglaze the meat with red wine, add your stock and vinegar. Add allspice, star anise and cinnamon, cover, and cook for 45 minutes on low to medium flame. Remove from heat.

Take your casserole dish and fill with meat mixture. Cover top with a layer of buttered puff pastry and cut to fit. Bake casserole in 350-degree oven for 8-10 minutes until golden brown. Remove and cut into four sections. (If you prefer individual pies you may make 4 small casseroles).

Cucumber salad
In a bowl whisk together oil and vinegar, garlic, lemon zest and oregano. Toss salad ingredients in and mix until dressed, and top with feta. Serve as a first course or with the lamb pot pie.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
It's stew........ a while
Personal Notes:
Personal Notes:
Looking to try something different at the next family dinner or festive gathering? If so, then try chef Todd English's lamb pot pie with cucumber salad. His unique new twist on a traditional dish will please your taste buds and satisfy your appetite.




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