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

Name: 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; pepper; 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; 2 lbs parsnips, peeled and chopped; 4 tbsp unsalted butter; 1 tbsp toasted sesame seeds; 6 fresh sage leaves; 1/4 cup whole milk

www.dishgen.com

Savory lamb stew infused with rosemary, topped with honey-thyme biscuits, served alongside buttery parsnip mash with toasted sesame and sage.

View full recipe on www.dishgen.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.dishgen.com.

Share this recipe:

Cooking tools: