Spicy Lamb Pot Pie
Dive into comfort food with a bold twist by making this Spicy Lamb Pot Pie, a richly flavored dish that’s perfect for cozy evenings. Tender chunks of seared lamb shoulder simmer in a robust tomato-based sauce infused with warming spices like cumin, coriander, and paprika, offering a hint of heat from cayenne pepper. Loaded with hearty vegetables like carrots, peas, and onions, the filling is blanketed by a flaky, golden puff pastry crust for the ultimate savory indulgence. This easy-to-follow recipe transforms simple ingredients into a gourmet experience and is ideal for anyone looking to elevate classic pot pie with exotic spices. Whether for a special occasion or a weeknight treat, this spicy lamb pie is sure to impress and satisfy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless lamb shoulder
- 1 large, diced yellow onion
- 2 medium, diced carrots
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 1 cup beef broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 tablespoon, chopped fresh thyme
- 1 cup frozen peas
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste pepper
- 1 tablespoon all-purpose flour
- 1 sheet ready-made puff pastry
- 1 large, beaten egg
Instructions
Preheat your oven to 400°F (200°C).
Cut the lamb shoulder into bite-sized pieces and season with salt and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides. Remove and set aside.
In the same skillet, add the diced onion and carrots. Cook for 5 minutes until softened.
Add the minced garlic and tomato paste, stirring for 1 minute until fragrant.
Stir in the cumin, coriander, paprika, and cayenne pepper. Cook for 30 seconds to toast the spices.
Add the canned diced tomatoes, beef broth, and fresh thyme. Bring to a simmer.
Return the seared lamb to the skillet. Reduce the heat to low, cover, and let it simmer for 40-50 minutes until the lamb is tender.
Stir in the frozen peas and sprinkle the flour over the mixture to thicken the sauce. Cook for another 5 minutes, then remove from heat.
Transfer the lamb mixture to an oven-safe baking dish.
Roll out the puff pastry over the dish, trimming any excess and pressing the edges to seal. Cut a few small slits in the pastry to allow steam to escape.
Brush the pastry with the beaten egg for a golden finish.
Bake for 25-30 minutes until the pastry is puffed and golden brown.
Let the pot pie cool for 5 minutes before serving.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 69% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.8 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
