Lamb Pot Pies (with a Turkey or Chicken Variation) – Lauren Groveman

Ingredients

• 3 1/2 to 4 pounds lamb stew meat (from the shoulder or neck), cut into 1 1/2-inch cubes
• 2 cups dry red wine
• 1 yellow onion, cut into wedges
• Kosher or sea salt and freshly ground black pepper to taste
• Pure olive oil, as needed, for browning the lamb
• 8 cups lamb stock (simmer browned lamb bones in chicken stock, strain and defat) or combine beef with chicken stock
• 1 pound new potatoes (about 2 large), peeled and cut into 1/2-inch dice
• 4 carrots, peeled and diagonally sliced 1/2-inch thick
• 8 ounces fresh pearl onions (or use frozen pearl onions, thawed)
• 1 tablespoon extra-virgin olive oil
• 10 ounces button mushrooms, wiped clean and sliced 1/4-inch thick
• 1 stick (1/2 cup) unsalted butter
• 2 cups (packed) cleaned, thinly sliced, leeks (use the white and light green)
• 1/2 cup plus 1 tablespoon unbleached all-purpose flour
• 1 tablespoon minced fresh thyme (or 1 1/2 teaspoons crumbled dried thyme)
• 1/4 cup thick creme fraiche or heavy cream
• 1 generous cup frozen peas, thawed
• 1 1/2 cups whole cherry tomatoes, stems removed