Lamb Pot Pie with a classic twist

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Lamb pot pie

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.

Spices used in this recipe

  • celery salt seasoning

    Celery Salt Seasoning – Mild

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    Celery Salt Seasoning – Mild

    Product description

    Seasoned salts have become a popular and healthier alternative way to season all manner of dishes. Our blend has celery seeds, sea salt, thyme, sage, oregano, onion, garlic and pepper. They add a tasty flavour without being spicy or dominating the dish. The use of celery salt seasoning means less salt is needed to bring out the flavour of the dish.

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  • thyme leaves

    Thyme Leaves

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    Thyme Leaves

    Product description

    Thyme leaves is a perennial herb from the mint family originally native to the southern Europe and Mediterranean regions, and a great ingredient for daily cooking. Its dried leaves are gray-green leaves, and it has an herbaceous, minty, light-lemon aroma and mint and lemon flavour. It can be added to soups, stews, clam chowder, stuffing, gumbos, heartier sauces, sausages, roast chicken or pork, and many vegetable dishes, or fish. Its mint-like flavour that pairs well in most dishes. Its characteristic astringency counteracts rich and fatty foods.

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  • bay leaves

    Bay Leaves Dried Whole

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    Bay Leaves Dried Whole

    Product description

    Bay leaves are oval-shaped leaves from the Bay Laurel tree. They have a warm and pungent aroma with an aromatic and slightly bitter flavour. They are used in a wide variety of cuisines from around the world, from European to Indian and everything in between. They an essential herb in Bouquet garni along with thyme, marjoram and parsley. There are two culinary types of bay leaves; Turkish and Californian. The Turkish has a more subtle flavour than the Californian variety and is more commonly grown and used in Australia. Only one or two leaves are needed to enhance a whole roast, pot of soup or stew. Dried leaves are less bitter than fresh & have a sharp pungent aroma.

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  • pepper black ground

    Pepper Black Ground

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    Pepper Black Ground

    Product description

    Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavoursome variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content.Its colour when ground is grey as the seed inside is white. It has a woody flavour with a spicy heat and it is used in all cultures and types of cuisine especially in Moroccan and Middle East cooking. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving the digestion.

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recipe photo courtesy of  http://www.sugaretal.com/

Method

  1. 1.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.
    2. If using a sauce pan , heat oil , add onions, garlic and saute’ for 5 min.  Add bay leaf, lemon thyme and  chorizo sausage , and lamb saute’ on high for 5 min, then reduce heat a simmer till meat is tender  approx 1.5hrs.

     

     

  2. The filling can be cooled slightly or refrigerated over night and the fat removed before creating the puff pastry top.

  3. 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

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