Curried Lamb Pot Pie
This recipe is perfect for a potluck or if you're feeding a crowd because it makes two pies.
Ingredients
- 2 lbs boneless lamb shoulder
- 3 tbsp mild curry paste
- 2 tbsp vegetable oil
- 2 onions thinly sliced
- 4 cloves garlic minced
- 1 tbsp minced fresh ginger
- 3 cups beef stock
- 2 red peppers chopped
- 1 jalapeño or other hot pepper seeded and minced
- 1 lb Yukon Gold potatoes (about 4) peeled and cubed
- ⅔ cup all-purpose flour
- 2 boxes frozen deep dish pie shells, thawed
Instructions
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Trim visible fat from lamb and cut into 1-inch (2.5-cm) cubes and place in large bowl. Add curry paste and stir well to coat lamb pieces. Cover and refrigerate for at least 1 hour or up to 24 hours.
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Heat oil in large shallow saucepan over medium-high heat. Brown lamb in batches. Remove to plate. Add onions, garlic, ginger and ½ cup of the stock to saucepan and cook, stirring for about 5 minutes or until softened. Add red and hot peppers and cook for 2 minutes.
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Return lamb to saucepan with remaining beef stock and potatoes. Bring to boil. Reduce heat; cover and simmer for about 30 minutes or until lamb and potatoes are tender.
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Preheat oven to 375°F (190°C).
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Whisk together flour and 1 cup water until smooth. Drizzle into lamb mixture and bring to a simmer and cook, stirring for about 5 minutes or until thickened. Let cool, stirring occasionally.
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Place 2 of the thawed pie shells on baking sheet. Divide lamb and potato mixture among 2 of the pie shells.
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Pull out remaining thawed pie shells and using a 3-inch round cookie cutter cut out 7 pieces of pastry. Place all over the lamb mixture and bake on bottom rack of oven for about 30 minutes or until pastry is golden brown.
Recipe Notes
Recipe from: Richards, Emily. "Curried Lamb and Potato Pot Pie." Food & Drink. Holiday 2009.