Lamb & Sweet Potato Pot Pie

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 bay leaf

1/2 tablespoon black pepper

3/4 cup butter, chilled and cubed

1/2 teaspoon caraway seeds

2 celery stalks, sliced

1 tablespoon cornstarch

3 ounces demi glace

2 1/2 cups flour

3 tablespoons flour

2 teaspoons fresh rosemary, chopped

1 1/2 teaspoons fresh thyme, chopped

4 cloves garlic, minced

8 tablespoons ice water

1 tablespoon kosher salt

1 pound lamb, cubed

Zest of 1 lemon, minced

1 1/2 tablespoons milk

Olive oil

Zest of 1 orange, minced

1 cup frozen peas

Crust (adapted from Simply Recipes)

1/2 large red onion, chopped

1 cup red wine

1 teaspoon salt

1/2 cup shortening

1 tablespoon sugar

2 large sweet potatoes, parboiled, peeled and cubed

1/2 cup water

Equipment:

bowl

blender

frying pan

pie form

oven

Cooking instruction summary:

  1. Start with crust. Combine flour, sugar, rosemary, thyme and salt in a large bowl. Add chilled butter and combine with a pastry blender.
  2. Add shortening and combine to cut into flour and butter mixture. Mixture should resemble coarse cornmeal.
  3. Slowly add ice water by tablespoons. Mix well after each addition until dough begins to stick together.
  4. Place dough on a flat surface and divide into 2 even pieces. Roll into balls, dust lightly with flour and wrap in plastic. Place in fridge for at least an hour.
  5. Toss lamb with salt, pepper, caraway seeds, garlic and flour. Set aside.
  6. As dough chills, swirl a bit of olive oil in the bottom of a very wide and deep pan. When sizzling, add lamb pieces and cook on medium heat until just browned. Scoop onto a separate plate.
  7. If necessary, swirl a bit more olive oil in the same pan. Scrape up all the drippings on the pan, then slide onion and celery, cooking down until they soften and go translucent.
  8. Pour in wine and demi glace. Stir well. Add lamb back to the vegetables, followed by peas and bay leaf. Cover, turn down to a simmer and cook about 15 minutes.
  9. Stir together water and cornstarch and pour into lamb and veggies. Mix well. Add sweet potatoes and cook another 5-7 minutes. Remove from heat and cool completely. Remove bay leaf.
  10. Once filling has cooled, take chilled dough and, on a floured surface, roll one ball for bottom crust layer. Drop in 9-inch pie dish and trim edges. Place in the fridge and roll second piece of dough for top.
  11. Remove bottom crust layer from fridge and pour in filling. Top with second layer and trim edges if necessary. Roll top crust edge over bottom crust. Put back in the fridge or pop in freezer 2-4 minutes for a quick chill if dough feels at all soft.*
  12. Just before baking, brush milk over top crust. Bake in a preheated oven at 375 degrees for 45-50 minutes or until golden brown.
  13. Heres where you can make this dish early. Let the filling cool completely in the fridge. When cool, assemble pie with both layers and filling and chill until ready to bake. As for the continuous chilling methods, this is the best way to keep a flakey crust. Never, never, never bake soft, soggy dough. Avoid a disaster and overchill if necessary!

 

Step by step:


1. Start with crust.

2. Combine flour, sugar, rosemary, thyme and salt in a large bowl.

3. Add chilled butter and combine with a pastry blender.

4. Add shortening and combine to cut into flour and butter mixture.

5. Mixture should resemble coarse cornmeal.Slowly add ice water by tablespoons.

6. Mix well after each addition until dough begins to stick together.

7. Place dough on a flat surface and divide into 2 even pieces.

8. Roll into balls, dust lightly with flour and wrap in plastic.

9. Place in fridge for at least an hour.Toss lamb with salt, pepper, caraway seeds, garlic and flour. Set aside.As dough chills, swirl a bit of olive oil in the bottom of a very wide and deep pan. When sizzling, add lamb pieces and cook on medium heat until just browned. Scoop onto a separate plate.If necessary, swirl a bit more olive oil in the same pan. Scrape up all the drippings on the pan, then slide onion and celery, cooking down until they soften and go translucent.

10. Pour in wine and demi glace. Stir well.

11. Add lamb back to the vegetables, followed by peas and bay leaf. Cover, turn down to a simmer and cook about 15 minutes.Stir together water and cornstarch and pour into lamb and veggies.

12. Mix well.

13. Add sweet potatoes and cook another 5-7 minutes.

14. Remove from heat and cool completely.

15. Remove bay leaf.Once filling has cooled, take chilled dough and, on a floured surface, roll one ball for bottom crust layer. Drop in 9-inch pie dish and trim edges.

16. Place in the fridge and roll second piece of dough for top.

17. Remove bottom crust layer from fridge and pour in filling. Top with second layer and trim edges if necessary.

18. Roll top crust edge over bottom crust. Put back in the fridge or pop in freezer 2-4 minutes for a quick chill if dough feels at all soft.*Just before baking, brush milk over top crust.

19. Bake in a preheated oven at 375 degrees for 45-50 minutes or until golden brown.Heres where you can make this dish early.

20. Let the filling cool completely in the fridge. When cool, assemble pie with both layers and filling and chill until ready to bake. As for the continuous chilling methods, this is the best way to keep a flakey crust. Never, never, never bake soft, soggy dough. Avoid a disaster and overchill if necessary!


Nutrition Information:

Quickview
961 Calories
20g Protein
64g Total Fat
70g Carbs
14% Health Score
Limit These
Calories
961k
48%

Fat
64g
99%

  Saturated Fat
23g
148%

Carbohydrates
70g
23%

  Sugar
7g
9%

Cholesterol
87mg
29%

Sodium
1687mg
73%

Alcohol
3g
18%

Get Enough Of These
Protein
20g
42%

Vitamin A
12768IU
255%

Manganese
0.82mg
41%

Selenium
27µg
39%

Vitamin B1
0.58mg
39%

Vitamin B3
7mg
37%

Folate
126µg
32%

Vitamin B2
0.47mg
28%

Iron
4mg
27%

Vitamin K
27µg
26%

Vitamin E
3mg
25%

Fiber
5g
23%

Phosphorus
230mg
23%

Vitamin B12
1µg
23%

Zinc
2mg
20%

Vitamin B6
0.37mg
18%

Potassium
602mg
17%

Vitamin C
13mg
17%

Copper
0.32mg
16%

Vitamin B5
1mg
15%

Magnesium
59mg
15%

Calcium
74mg
7%

covered percent of daily need
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