Lamb Pot Pie
You’ll have all the luck ???? of the Irish when you arrive with this Irish Lamb ???? Pot Pie!!!! With fall apart smoked leg of lamb cooked down in a savory stew made with a dark Irish stout, sweet carrots and hearty potatoes. Baked in a savory, buttery, flaky homemade pie crust. Happy St. Patrick’s Day!!!! Now if I can only catch that leprechaun…
Ingredients
• Pie crust
○ 2-1/2 cp AP flour
○ 1/4 tsp salt
○ 1 cp butter, chilled and cubed
○ 1 egg
○ 1/2 cp cold water
○ 2 egg yolks for top
• Filling
○ 1 leg of lamb
○ 4 tbs butter
○ 2 tbs flour
○ 1 cp beef broth
○ 4 med carrots
○ 1 small onion
○ 5 small potatoes
○ 10 cloves garlic
○ 1 tbs tomato paste
○ 16 oz dark Irish beer
○ salt
○pepper
○ 5 sprigs thyme
○ 5 sprigs oregano
○ 1 sprig rosemary
○ olive oil
Directions
1. Prepare lamb by scoring both sides and cutting slots in the meat to stuff in garlic. Make a garlic paste with 5 of the cloves and minced oregano and thyme (reserve 1 sprig of each for stew) liberally season lamb with S&P and rub paste all over outside. Coat leg with olive oil. Stuff garlic chunks into slits cut.
2. Set smoker at 325 indirect. And place lamb on rack. After an hour and half and nice bark has formed wrap leg in butcher paper and turn heat to 400 and cook until meat breaks apart (3-4 hours).
3. Make pie crust by adding flour and salt to a food processor. Blend. Slowly add a few pieces of cold butter at time and blending. You should get to the consistency of breadcrumbs. Add in egg and slowly blend in water. You may have to remove from the processor and ones by hand a few times to mix. Divide into 2 and cover each with Saran Wrap and place into fridge until ready.
4. Make stew by melting butter in a tick sauce pot. Add in onions and carrots and cook down. Once onions are soft add minced garlic and flour. Cook 5 minutes and add tomato paste. Cook another 5 min and add 16 oz beer. Also add 1 cp beef broth. Season to taste. Add potatoes and cook until stew is thick, and veggies are soft.
5. Once lamb is pull apart tender shred it up and give a course chop to any long shreds. I used half the meat and added into the stew.
6. Preheat oven to 400 degrees. Dust counter with flour and roll out the bigger of the 2 dough balls. Grease a cast iron pan and place in the first sheet of pie dough. Back the bottom by itself for 5 min.
7. Remove pan from heat and fill with stew mixture. Roll out second sheet and place on top. Brush with beaten egg yolks and bake 30min until golden brown.
Let pie rest at least 20 min before cutting and serving. Enjoy with an Irish dark beer!!!
Lamb Pot Pie Recipe Easy |Quinta Maria
Hello Friends,
This very easy lamb pot pie recipe is perfect for rainy days like today. Pot pies are easy to make, and very fancy if you want them to be.
Ingredients:
1 lb lamb
3 medium carrots
3 potatoes
1 onion
2 cloves of garlic
salt & pepper
Japanese curry cube (optional)
This is what I used:
Preheat the oven to 350F
It will take about 10-12 minutes to have a golden brown top.
Happy Cooking,
Maria
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Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
Baking dish:
Nonstick pan:
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How to cook a lamb pie | Step by step recipe
This pie recipe is packed with Welsh Lamb and vegetables in a delicious rich sauce, making it a satisfying family meal on a chilly winter’s day.
Ingredients:
450g PGI Welsh Lamb, diced (boneless shoulder, boneless neck fillets or leg)
2 tbsp seasoned flour
2 tbsp oil
1 leek, washed and sliced
1 large onion, sliced
2 celery stalks, diced
400g small potatoes, halved
1 tbsp fresh rosemary, finely chopped
1 tbsp thyme, finely chopped
1 tbsp tomato purée
1 tbsp redcurrant jelly
200ml red wine
500ml stock
For the pastry:
300g plain flour
Seasoning
150g cold butter, cubed
1 egg, beaten
Approx. 2 tbsp cold water
1 tbsp rosemary and thyme, roughly chopped
1 egg, beaten (for glazing)
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EASY LAMB STEW | LAMB STEW RECIPE | STEW RECIPE
How to make easy lamb stew an awesome hearty dish for the family so delicious and easy. A perfect dinner recipe full of amazing flavors
LAMB STEW WITH PEAS AND POTATOES
900G LAMB LEG CUT IN EQUAL PIECES
4 TBSP FINELY CHOPPED CELERY STICK
1 MEDIUM ONION CHOPPED
3 CLOVES OF MINCED GARLIC
2 TSP TOMATO PASTE
1 TSP SALT
1/2 TSP BLACK PEPPER
1 TSP SMOKED PAPRIKA
3 MEDIUM POTATOES CHOPPED INTO 5 CM CHUNKS
1,5L CHICKEN STOCK
200G PEAS
30G BACON
2 TBSP FLOUR
-REMOVE THE MEMBRANE FROM THE LAMB LEG AND CUT INTO EQUAL PIECES.
-LIGHTLY COAT THE LAMB WITH A BIT OF FLOUR.
-HEAT THE OLIVE OIL ON MEDIUM HEAT AND THEN BROWN THE MEAT FOR 3 MINUTES ON ONE SIDE AND THE TURN THE MEAT AND BROWN ON THE OTHER SIDE FOR 3 MINUTES, REMOVE FROM THE PAN ADD BACON FRY FOR 3 MINUTES.
-ADD THE CELERY, ONION FRY FOR 3 MINUTES AFTER THAT ADD THE GARLIC COOK FOR 30 SECONDS, ADD BACK THE MEAT FRY FOR 5 MINUTES.
- ADD SALT, BLACK PEPPER, SMOKED PAPRIKA AND THEN MIX TOMATO PASTE WITH A BIT OF STOCK AND THEREAFTER ADD IT TO THE MEAT, MIX WELL COOK FOR 5 MINUTES AFTER THAT ADD 1,5L OF CHICKEN STOCK COOK FOR 40 MINUTES, STIR OFTEN.
- 40 MINUTES LATER ADD THE POTATOES AND COOK FOR 20 MINUTES COVERED, STIR EVERY NOW AND THEN, HALF WAY THROUGH THE 20 MINUTES ADD THE PEAS, COOK UNCOVERED FOR THE REMAINING 10 MINUTES.
-REMOVE FROM THE STOVE, SERVE WITH BREAD OR RICE.
-ENJOY.
OMG! Italian Style Rich lamb stew with honey and caramelised onion
The best stew you will ever taste. This slow braising method fuses the ingredients together leaving you with an incredible tender, moist and rich flavoured meat.
Lamb is becoming a more fashionable red meat as it’s a healthier meat as it contains many vitamins, minerals and B12. Try and buy grass fed and it will also have the heart healthy omega 3 fatty acids.
But enough about health, this recipe is about taste. If you like those rich casserole stews, then look further, this is a complete meal cooked in one pot. The slow cooking process tenderises the meat and develops the flavour.
A complete meal because it has carrots, peas, potatoes all built in. The best part is that it will taste even better the next day, so make a big pot. It’s also easy to freeze for ready made meals when you’re short on time. I usually place them in glass storage containers and then microwave them or add a splash of water in a saucepan and reheat on very low heat.
For the wine, make sure you buy a full bodied wine, like a shiraz or cabernet sauvignon. Do not go crazy on the price but don’t skimp either, the quality of the wine will affect the sauce. It is a red wine sauce after all.
As an option, I like to serve it with a crusty toasted bread, rubbed with a clove of garlic for that extra flavour. This is of course optional. Sprinkle some freshy chopped parsley or you can even use the celery leaves to add colour and freshness before serving.
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