Rosemary Lamb Pot Pie with Honey-Thyme Biscuit Crust | DishGen Recipe

Ingredients

• 2 lbs boneless lamb shoulder, diced
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 2 cups beef or lamb broth
• 1/4 cup red wine (optional)
• 2 tbsp all-purpose flour
• Salt and pepper to taste
• For Honey-Thyme Biscuit Crust:
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup cold unsalted butter, cubed
• 3/4 cup whole milk
• 2 tbsp honey
• For Brown Butter Parsnip Mash:
• 2 lbs parsnips, peeled and chopped
• 4 tbsp unsalted butter
• 1 tbsp toasted sesame seeds
• 6 fresh sage leaves
• 1/4 cup whole milk