Lamb Pot Pie
I used 2 cups of sauce leftover from roast lamb and 12oz leftover lamb. The recipe has been modified
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Savory Pie
Ingredients
Scale
- 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)
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
Find it online: https://thymeforcookingblog.com/2021/01/lamb-pot-pie/
