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Recipe Detail Page
Curried Lamb and Potato Pot Pie
Holiday 2009
This recipe is perfect for an office pot luck or family get-together. It makes two pies so you can take one and leave one in the fridge for another day’s dinner. You can substitute beef or pork for the lamb, if you prefer.
Serves 8
2 lbs (1 kg) boneless lamb shoulder
3 tbsp (45 mL) mild curry paste
2 tbsp (25 mL) vegetable oil
2 onions, thinly sliced
4 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger
3 cups (750 mL) beef stock
2 red peppers, chopped
1 jalapeño or other hot pepper, seeded and minced
1 lb (500 g) Yukon Gold potatoes, peeled and cubed (about 4)
⅔ cup (150 mL) all-purpose flour
2 boxes (350 g each) frozen deep dish pie shells, thawed
1. Trim visible fat from lamb and cut into1-inch (2.5-cm) cubes and place in large bowl. Add curry paste and stir well to coat lamb pieces. Cover and refrigerate for at least 1 hour or up to 24 hours.
2. Heat oil in large shallow saucepan over medium-high heat. Brown lamb in batches. Remove to plate. Add onions, garlic, ginger and ½ cup (125 mL) of the stock to saucepan and cook, stirring for about 5 minutes or until softened. Add red and hot peppers and cook for 2 minutes.
3. Return lamb to saucepan with remaining beef stock and potatoes. Bring to boil. Reduce heat; cover and simmer for about 30 minutes or until lamb and potatoes are tender.
4. Preheat oven to 375°F (190°C).
5. Whisk together flour and 1 cup (250 mL) water until smooth. Drizzle into lamb mixture and bring to a simmer and cook, stirring for about 5 minutes or until thickened. Let cool, stirring occasionally.
6. Place 2 of the thawed pie shells on baking sheet. Divide lamb and potato mixture among 2 of the pie shells.
7. Pull out remaining thawed pie shells and using a 3-inch (8-mL) round cookie cutter cut out 7 pieces of pastry. Place all over the lamb mixture and bake on bottom rack of oven for about 30 minutes or until pastry is golden brown.
Serves 8
