This classic British comfort dish combines succulent lamb shoulder with a medley of vegetables, enveloped in a luscious gravy and crowned with golden, flaky puff pastry. The individual portions not only make for an elegant presentation but also ensure that each bite is a symphony of flavours. Whether served as a comforting family dinner or as an impressive centrepiece for a gathering, these pot pies promise to elevate the dining experience with their warmth and savour.
Lamb shoulder pie
500g lamb shoulder, diced
2tbsp vegetable oil
1 onion, finely chopped
2 carrots, peeled and diced
2 garlic cloves, minced
2 tablespoons plain flour
400ml lamb stock
200ml red wine
2tbsp tomato paste
1tsp Worcestershire sauce
1tsp dried rosemary
200g frozen peas
1 sheet puff pastry
Preheat your oven to 200°C.
In a large pan, heat vegetable oil over medium-high heat. Brown the diced lamb in batches until golden. Remove the lamb from the pan and set aside.
In the same pan, add chopped onions and carrots. Cook until softened. Add minced garlic and cook for an additional minute.
Sprinkle plain flour over the vegetables and stir to coat. Cook for 1-2 minutes.
Gradually add lamb or beef stock and red wine, stirring continuously to avoid lumps. Add tomato paste, Worcestershire sauce, dried rosemary, salt, and black pepper. Bring to a simmer.
Return the browned lamb to the pan. Simmer for 1-1.5 hours or until the lamb is tender and the sauce has thickened. Stir in frozen peas in the last 5 minutes of cooking.
Roll out the puff pastry on a floured surface. Cut out circles large enough to cover the tops of your individual pie dishes.
Spoon the lamb filling into individual pie dishes. Top each with a pastry circle, pressing the edges to seal. Brush the pastry with beaten egg for a golden finish.
Place the pies on a baking tray and bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and crisp.
Allow the lamb pot pies to cool slightly before serving. Enjoy your comforting individual lamb pot pies!