Lamb Pot Pie with a classic twist

PREP TIME

15 minutes

COOK TIME

90 minutes

SERVES

6 people

Ingredients

1kg boned lamb shoulder cut into chunks
2 chorizo or polish sausages sliced
1 The Spice People’s Bay Leaf
1 tsp The Spice People’s Thyme Leaves
1 tsp The Spice People’s Celery Salt Seasoning or Himalayan Pink Salt
1/2 tsp The Spice People’s Black Pepper Ground
2 cloves garlic, minced
2 large onions, peeled and diced
4-6 marinated artichoke hearts
2 cup total of frozen peas and corn
1 sheet puff pastry
1 egg beaten for glazing the puff pastry

The love this recipe

A hearty homemade pie is definitely one of the best comfort foods. The golden flaky pastry looks and tastes amazing but is actually very simple to make.

Spiced with chorizo and artichokes give it a nutty creamy texture with a spicy umami kick. We have used lemon thyme in this recipe as it complements the lamb and artichoke very well, but you can use common thyme if it’s not available. Dried lemon thyme holds its flavour particularly well and if using fresh you will need to use approx 2 tbsp.

Directions

The filling for the pie can be made using the slow cooker.
If using a slow cooker, add all ingredients except puff pastry, egg, peas and corn and cook on high for 4 hours If using a sauce pan , heat oil , add onions, garlic and sauté for 5 min. Add bay leaf, lemon thyme and chorizo sausage , and lamb sauté on high for 5 min, then reduce heat a simmer till meat is tender approx 1.5hrs.
The filling can be cooled slightly or refrigerated over night and the fat removed before creating the puff pastry top.
There are 2 ways to make the puff pastry topping for our pot pie. In both methods you need to thaw the puff pastry for 1 hr prior to use. Then brush the top of the pastry with the beaten egg. In the first method you place the pie filling in the ceramic pie dish and carefully lay the puff pastry over the top being careful not to let the pie filling come into contact with the puff pastry or it will go soggy. Then place in a pre heated oven at 200 degree Celsius for 30 -35 min until golden brown.
The second method is to cut the puff pastry into individual portions and cook the puff pastry separately on baking paper at 200 degrees Celsius for 15min. Then place each puff pastry piece on top of the individual pie servings. This method guarantees a crisp flaky pastry.