This is a great way to use up a large amount of leftover lamb. The dish is fairly easy and quick so it works well for a weekday meal also.
- 1 small onion diced medium
- 2 large turnips diced medium
- 5 carrots diced medium
- 1 cup mushrooms quartered
- 2 tbsp chopped fresh sage
- 3 1/2 cups diced cooked lamb
- 1 14 oz can beef stock
- 1/2 cup flour
- 2 tbsp Worcestershire sauce
- 1 sheet prepared puff pastry dough
- 2 tbsp butter
In a 12″ cast iron or oven safe skillet heat butter over medium heat. Saute onion until golden then add carrots and turnips. Saute until carrots begin to brown then add mushrooms, sage and lamb. Season with salt and pepper and add flour and stir to incorporate. Add stock and Worcestershire sauce and mix well. Cook filling over medium heat until thick and bubbly. Roll out puff pastry to cover top of skillet and place on top. Bake in the oven at 375 degrees until dough is browned and risen, about 15 minutes. Serve hot.
Reblogged this on The ObamaCrat™.
Looks great. Basically, a version of shepherd’s pie but with a puff pastry crust.
This is essentially Shepherd’s pie, but without the Guinness, right?
Reblogged this on idealisticrebel and commented:
The crust on that pie!
Oh….looks delicious…mouth watering! Love, love, LOVE comfort food!
Looks so inviting…and like all that a meat pie should be…beautiful crust.
How warm and comforting in these temps!
I’ve only started to eat lamb from our trip to Morocco, my favourite are lamb Popsicles with fenugreek dipping sauce! Since wind chill temperatures are close to -40C (-40F), a stew would hit the spot much better. Brrrrrrr!
I also meant to add that I love changing up leftovers, this is a fantastic change up!
Lamb Pie? Oh my! Looks fantastic!
Yum – I need to cook some lamb!