Shepherd's Pot Pie

Ingredients

• 1 pound ground lamb
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 cup beef or lamb broth
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 6 to 8 tablespoons ice water
• 1 egg, beaten (for egg wash)

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 3-5 minutes.
2. Add diced carrots, cooking for an additional 5 minutes until they soften slightly.
3. Stir in the ground lamb, breaking it apart with a spoon. Cook until browned, about 8-10 minutes.
4. Mix in the tomato paste, Worcestershire sauce, and fresh herbs, allowing the mixture to cook for another 2 minutes.
5. Pour in the broth, season with salt and pepper, and let it simmer for 10 minutes, stirring occasionally.
6. While the filling simmers, prepare the pie crust. In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
7. Add ice water gradually, mixing until the dough comes together. Divide the dough in half, shape into discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
8. Preheat the oven to 400°F (200°C) about 15 minutes before baking.
9. Roll out one disc of dough on a floured surface to fit your pie dish. Place it in the dish and fill it with the lamb mixture, then top with peas.
10. Roll out the second disc of dough and cover the pie. Seal the edges by crimping and cut slits in the top.
11. Brush the top with the beaten egg. Bake for 25-30 minutes, until the crust is golden brown.

Nutrition