Lamb Pot Pie
Chef Blake Swihart
Chester Springs, Pa.
Pot pie is the ultimate comfort food. This one takes a bit of a spin from the traditional, with its filling of braised lamb and blanched parsnips, turnips and fennel in addition to the typical potatoes and carrots. A shredded filo dough lid is a quick solution for the top crust of the individual pot pies.
1/3 cup olive oil
2 cups chopped onions
2 ½ tbsp. chopped garlic
3 tbsp. minced fresh rosemary, divided
¾ cup all-purpose flour
2 qt. lamb or beef broth or stock, heated
1 gal. mixed cubed parsnips, turnips, carrots, red-skinned potatoes and fennel, blanched
2¼ lb. braised lamb shoulder, coarsely chopped
½ cup minced chives, parsley, thyme and rosemary, mixed
1 tbsp. kosher salt
1 tsp. cracked black pepper
1 lb. shredded filo (kataifi) for crust (or prepared pie dough)
- In large rondo or heavy pot with lid, heat oil over medium-high heat; add onions and sauté 3 minutes. Stir in garlic; continue cooking 1 minute. Add rosemary; cook, stirring, 1 minute.
- Stir in flour; cook, stirring constantly, for 2 minutes. Slowly whisk in hot broth, a little at a time, mixing well after each addition until smooth and bubbly. Add remainder of the broth, whisking constantly, until all is incorporated. Bring to a simmer while whisking; cook 1 minute.
- Stir in blanched vegetables; bring to a simmer, mixing often to prevent sticking. Stir in lamb; return to a simmer. Simmer until vegetables are tender. Prepare ahead to this point and cool before continuing, if desired.
- To complete, preheat oven to 325 F. Stir minced herb mixture, salt and pepper into lamb and vegetable mixture; mix well. Spoon into twelve 10-ounce individual casseroles; top each casserole with 1/2 cup shredded filo dough (kataifi).
- Bake pot pies for 25 minutes or until bubbly and filo is crisp and golden. If top is not browned enough, run under a broiler or salamander to finish the browning process. Serve hot.
Photo courtesy of American Lamb Board