Easy Lamb Pot Pie Recipe

Easy Shepherd's Pie Recipe Skinnytaste

WEBMar 10, 2015 · Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside. Meanwhile, heat a large deep skillet over high …

Rating: 4.8/5(114)
1. Boil potatoes in a medium pot of salted water until cooked and soft.
2. Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
3. Preheat oven to 400°F.
4. In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste.

Preview

See Also:

Show details

Rustic Lamb Pie The Modern Proper

WEBNov 7, 2018 · Method. Heat oven to 400°F. In a large cast iron skillet heat 1 tablespoon olive oil over medium heat. Add ground lamb to the skillet …

1. Heat oven to 400°F.In a large cast iron skillet heat 1 tablespoon olive oil over medium heat
2. Add ground lamb to the skillet and cook until browned, breaking it up with a wood spoon as it cooks, about 6 minutes
3. Remove from skillet and set aside
4. Using the same skillet heat remaining olive oil

Preview

See Also:

Show details

Lamb Pies Sugar Salt Magic

WEBApr 16, 2023 · Lightly flour your surface and the top of the larger portion of dough. Roll it out to about 4mm/⅙ inch thick. Use a 12-13cm / 5inch …

1. To make the pastry put the butter, flour & salt into a food processor and pulse until it reaches the look of breadcrumbs. Add the water one tablespoon at a time and pulsing in between until the dough just starts to clump a little – it should still look quite crumbly. Tip the dough out onto a lightly floured surface and, working quickly, pull it all together (it will be very crumbly but that is perfect), then cut 1/3rd , shape into a disc and cover in plastic wrap. Shape the other 2/3rd into another disc and wrap in plastic wrap. Place in the fridge for at least ½ an hour.
2. Preheat the oven to 160C.
3. For the lamb. Lightly dust the lamb meat with some flour. Heat some oil in a large oven proof pan or dutch oven, and brown the meat – but don’t cook it all the way through. Best done in 2 batches so that it browns and doesn’t stew. Put aside.
4. In the same pan, add a little more oil then throw in the onion, carrot, celery and garlic, stirring until translucent & soft. Add the lamb meat back in along with the bone (if using). Add the red wine and let simmer for just a couple of minutes. Add the stock, tomato paste, Worcestershire sauce and some salt and pepper to taste.

Preview

See Also:

Show details