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!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the lamb shoulder into bite-sized pieces and season with salt and pepper.

Step 3

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.

Step 4

In the same skillet, add the diced onion and carrots. Cook for 5 minutes until softened.

Step 5

Add the minced garlic and tomato paste, stirring for 1 minute until fragrant.

Step 6

Stir in the cumin, coriander, paprika, and cayenne pepper. Cook for 30 seconds to toast the spices.

Step 7

Add the canned diced tomatoes, beef broth, and fresh thyme. Bring to a simmer.

Step 8

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.

Step 9

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.

Step 10

Transfer the lamb mixture to an oven-safe baking dish.

Step 11

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.

Step 12

Brush the pastry with the beaten egg for a golden finish.

Step 13

Bake for 25-30 minutes until the pastry is puffed and golden brown.

Step 14

Let the pot pie cool for 5 minutes before serving.

Nutrition Facts

Serving size	(2008.2g)

Amount per serving	% Daily Value*
Calories	3127.7

Total Fat 223.3g	0%
Saturated Fat 79.4g	0%
Polyunsaturated Fat 8.2g
Cholesterol 737.7mg	0%
Sodium 4928.8mg	0%
Total Carbohydrate 138.4g	0%
Dietary Fiber 28.1g	0%
Total Sugars 39.1g
Protein 157.5g	0%

Vitamin D 53.8IU	0%
Calcium 425.0mg	0%
Iron 23.8mg	0%
Potassium 4314.5mg	0%

*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.

Source of Calories

Fat: 62.9%

Protein: 19.7%

Carbs: 17.3%