Lamb Pot Pie; spring?

Of course it’s lamb…. that’s what I have. You could use leftover beef or pork roast if that’s what you have. Or even make it starting from scratch – with ground beef or chicken breasts.

I can buy packages of 4 squares of puff pastry, each about 6″ (15cm). It’s very hand when one cooks for 2 – I can use 2 squares and refrigerate the other 2 of another day. Both puff pastry and phyllo are sold in the refrigerator section here rather than being frozen.

I just thought I would explain why my pastry top was square, rather than round.

As well as using leftover lamb I used leftover sauce from our Christmas leg of lamb. I have given directions for using uncooked lamb and making the sauce.

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Lamb Pot Pie

Print Recipe

I used 2 cups of sauce leftover from roast lamb and 12oz leftover lamb. The recipe has been modified 

• Author: Katie
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 2 servings 1x
• Category: Savory Pie

Ingredients

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• 12oz (360gr)lamb, cut into 1″ (2.5cm) pieces
• 1 small onion, chopped
• 2 cloves garlic, minced
• 8oz (250gr) butternut squash, cut into small cubes
• 3/4 cup (2.5oz, 100gr) frozen peas, no sauce
• 1 tbs olive oil
• 1/2 tsp paprika
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1 cup (8oz, 240ml) beef broth
• 2/3 cup (5oz, 150ml) red wine
• 2 tbs Balsamic vinegar
• 3 tbs cornstarch (maizena) dissolved in 4 tbs beef broth (you may not used it all)
• puff pastry cut to fit your baking dish(es)

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Instructions

• Heat oil in medium skillet over medium-high heat. 
• Add onion, lamb, and brown, 5 – 7 minutes
• Add squash, garlic, paprika and sauté 5 minutes longer.
• Add broth, wine, vinegar, herbs and bring to a boil. 
• Cover, reduce heat and simmer 5 – 8 minutes, until squash is tender.
• Add peas and simmer 2 minutes longer.
• Slowly stir in cornstarch mixture, stirring until thickened. You may not use it all. 
• Divide and spoon into 2 individual baking dishes.
• Cut puff pastry to fit and place on top. 
• Bake, 400F (200C) for 20 minutes. 
• Remove and serve from baking dishes.

Notes

I use individual baking dishes that were a little too big, and tucked the pastry down to fit. You could also just use 1 casserole dish.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 865
• Sugar: 9.6 g
• Sodium: 575.4 mg
• Fat: 41 g
• Saturated Fat: 8.4 g
• Trans Fat: 0 g
• Carbohydrates: 66.8 g
• Fiber: 6.5 g
• Protein: 43.4 g
• Cholesterol: 112.5 mg

Keywords: pot pie, savory pie, lamb

Or try a more traditional Moroccan Lamb Pie, made with purchased phyllo.

The weather has warmed up (slightly) and it stopped raining (mostly) so I managed to get my weekly walk in yesterday after a short hiatus.

I managed to finish before the rains came back and, even though I only saw a few glimmers of sun it felt good to be back outdoors, exercising.

I was rewarded with this site as I turned the final corner towards home:

There was just a small cluster of these tiny plants, and they weren’t open yet, but they did give me hope.

Apparently they don’t pay attention to the cold, frosty nights we’ve had for the last several weeks.

It inspired me enough that I ordered my garden seeds when I got home.