Savory Lamb Stew Pot Pie
Transform your leftover roast leg of lamb into a hearty and comforting Savory Lamb Stew Pot Pie that the whole family will love. This recipe takes the succulent meat from your festive meal and combines it with a medley of vegetables, aromatic herbs, and a rich broth, all encased in a flaky pie crust. The use of red or white wine enhances the flavors, while optional ingredients like green peas and celery give an added crunch and freshness. Perfect for cozy dinners, this recipe not only utilizes leftovers effectively but also creates two delightful meals that can be enjoyed warm from the oven or as leftovers the next day. Ideal for both seasoned cooks and beginners, this recipe provides flexibility for variations tailored to your taste. Enjoy a taste of comfort food that brings warmth to every gathering!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
beef broth or vegetable broth
900 ml (none)
lamb bone
1 (from leftover leg of lamb)
cooked lamb
3 cups (cut into bite-sized pieces)
carrots
2 cups (cut into bite-sized pieces)
turnips
2 cups (cut into bite-sized pieces)
onions
2 cups (diced)
garlic cloves
4 (minced)
potatoes
3 cups (diced)
red or white wine
1/3 cup (optional)
dried thyme
1/2 teaspoon (or use 1 teaspoon fresh thyme)
green peas
1 cup (fresh or frozen, optional)
celery
1/2 cup (thinly sliced, optional)
water
1 cup (to adjust liquid levels)
cornstarch
1/3 cup (for thickening)
salt and pepper
to taste (for seasoning)
liquid gravy browner
1/2 teaspoon (to liking)
double crust pie crust
2 (store-bought, with tops)
Instructions
1
In a large pot, combine the beef or vegetable broth, lamb bone, minced garlic, and diced onions. Bring the mixture to a gentle simmer over medium-low heat and allow to simmer for 1 hour. Make sure to add water if the liquid level drops below 3 inches.
2
After one hour, stir in the dried or fresh thyme, bite-sized pieces of lamb, sliced celery, and desired wine. Continue to simmer for an additional 30 minutes to allow the flavors to meld.
3
Next, add the carrots and turnips to the pot, increasing the heat slightly to bring the stew to a low boil for 15 minutes.
4
Add the diced potatoes and maintain a low boil for an extra 15 minutes, until the vegetables are fork-tender.
5
In the final stages, stir in the mushrooms and peas, allowing them to heat through; reassess seasoning and adjust with salt, pepper, and additional thyme or garlic if desired.
6
Prepare a cornstarch slurry by mixing the cornstarch with 2/3 cup of water until smooth. Gradually add this to the pot while stirring to thicken the broth to your preferred consistency.
7
Incorporate the liquid gravy browner to achieve the desired richness of color and flavor.
8
Preheat your oven according to the pie crust package directions. Fill the prepared pie crusts with the savory filling, applying a top crust and sealing the edges. Cut vent holes in the crust to allow steam to escape.
9
Bake according to the instructions for the pie crust until golden brown. Serve the pot pie hot, alongside the remaining stew which can be enjoyed as-is.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Lamb Stew Pot Pie?
It is a comforting dish that transforms leftover roast leg of lamb into a hearty stew encased in a flaky pie crust.
What is the primary protein used in this recipe?
The recipe uses three cups of cooked lamb, typically from a leftover roast leg of lamb.
How is the lamb bone utilized?
The lamb bone is simmered in the broth for one hour at the start to add deep flavor to the stew base.
Which vegetables are included in the filling?
The filling includes carrots, turnips, onions, potatoes, and optionally celery and green peas.
Is wine required for this recipe?
No, the 1/3 cup of red or white wine is optional but recommended to enhance the flavors.
How do you thicken the stew broth?
The broth is thickened using a slurry made from 1/3 cup of cornstarch mixed with 2/3 cup of water.
What is the purpose of liquid gravy browner?
It is used to achieve a richer color and add depth to the flavor of the gravy.
Can I use vegetable broth instead of beef broth?
Yes, you can use either 900 ml of beef broth or vegetable broth depending on your preference.
How long should the initial broth mixture simmer?
The mixture of broth, lamb bone, garlic, and onions should simmer for one hour.
What should I do if the liquid level drops during simmering?
If the liquid level drops below 3 inches, you should add more water to maintain the volume.
When should the cooked lamb be added to the pot?
The cooked lamb is added after the initial one-hour simmer, along with the thyme, celery, and wine.
How long do the carrots and turnips need to cook?
They should be boiled in the stew for approximately 15 minutes before adding the potatoes.
How long do the potatoes need to cook?
The diced potatoes should maintain a low boil for an extra 15 minutes until they are fork-tender.
When are the peas and mushrooms added?
Mushrooms and peas are added in the final stages of cooking just to heat them through.
Can I use fresh herbs instead of dried?
Yes, you can substitute the 1/2 teaspoon of dried thyme with 1 teaspoon of fresh thyme.
What type of pie crust is recommended?
The recipe suggests using two double crust pie crusts, which can be store-bought for convenience.
Do I need to vent the pie crust?
Yes, you should cut vent holes in the top crust to allow steam to escape during baking.
What temperature should the oven be set to?
You should preheat and bake according to the specific instructions provided on your pie crust package.
How many garlic cloves are used?
The recipe calls for 4 minced garlic cloves.
Can I use frozen peas?
Yes, you can use either fresh or frozen green peas.
How much celery is added?
The recipe includes 1/2 cup of thinly sliced celery as an optional ingredient.
What is the recommended size for the vegetable pieces?
The carrots, turnips, and lamb should all be cut into bite-sized pieces for even cooking and eating.
Is this recipe suitable for beginners?
Yes, the recipe is designed to be flexible and easy for both seasoned cooks and beginners.
Can I serve the stew without making it a pot pie?
Yes, the recipe notes that remaining stew can be enjoyed as-is alongside the pot pie.
How much cornstarch is needed?
The recipe requires 1/3 cup of cornstarch for the thickening slurry.
How much onion is used?
The recipe calls for 2 cups of diced onions.
What is the total amount of potatoes required?
You will need 3 cups of diced potatoes.
How do I seal the pie crust?
Apply the top crust over the filling and seal the edges against the bottom crust before baking.
What makes this recipe a 'leftover' recipe?
It specifically utilizes the lamb bone and cooked meat from a festive roast leg of lamb meal.
How should the finished pot pie look?
It should be baked until the crust is golden brown and served hot.