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Curried Lamb Pot Pie | Taste and Tipple

Curried Lamb Pot Pie

This recipe is perfect for a potluck or if you're feeding a crowd because it makes two pies. 

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Servings 8


  • 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 peeled
  • and cubed about 4
  • cup all-purpose flour
  • 2 boxes frozen deep dish pie shells
  • thawed


  1. 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.
  2. 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.

  3. 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.
  4. Preheat oven to 375°F (190°C).
  5. 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.

  6. Place 2 of the thawed pie shells on baking sheet. Divide lamb and potato mixture among 2 of the pie shells.
  7. 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.