Lamb Pot Pies (with a Turkey or Chicken Variation)

Name: Lamb Pot Pies (with a Turkey or Chicken Variation)
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; 1/2 recipe Quick Puff Pastry or 1 pound frozen store-bought puff pastry, thawed; Glaze: 1 egg, mixed with 1 teaspoon water and strained; Sesame seeds, for sprinkling (optional)

www.laurengroveman.com

Delight in hearty Lamb Pot Pies (or try Turkey/Chicken) with crispy pastry and savory stew meat. Perfect for family gatherings!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.laurengroveman.com.

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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
1/2 recipe Quick Puff Pastry or 1 pound frozen store-bought puff pastry, thawed
Glaze: 1 egg, mixed with 1 teaspoon water and strained
Sesame seeds, for sprinkling (optional)