Lamb Pot Pie with Biscuits
Imagine sinking your teeth into a tender, flavorful lamb pot pie, the aroma of aromatic herbs and spices wafting through the air. This is not your ordinary pot pie; it’s the ultimate lamb pot pie with a biscuit crust – a savory delight that will leave you irresistibly hooked.
It’s getting cold and rainy these days. And the cold weather begs for soups, stews, and pot pies in our home.
Why make this lamb pot pie
- First and foremost, it’s all about the lamb. Tender, succulent, and flavorful, the star of this pot pie is the perfectly cooked lamb filling. The step-by-step guide will walk you through infusing the lamb with your favorite herbs and spices, ensuring every bite is an explosion of flavor. Whether you prefer a classic rosemary-and-thyme combination or want to experiment with more aromatic flavor profiles, this lamb pot pie lets you create a filling that suits your palate.
- But let’s not forget about the biscuit crust, the crowning glory of this dish. Unlike traditional pot pies that use a pastry crust, this recipe takes things up a notch with a buttery, flaky biscuit crust that is nothing short of divine. With its golden-brown perfection and melt-in-your-mouth texture, this crust elevates the lamb pot pie to unprecedented levels of deliciousness.
- Not only does this recipe excel in taste, but it also scores high marks in versatility. While the traditional lamb pot pie is undeniably delicious, this recipe allows you to customize and experiment to your heart’s content. Want to add some seasonal vegetables or swap out the lamb for another protein? The choice is yours. Let your culinary creativity shine, and make this lamb pot pie uniquely yours.
Ingredients and substitutes
- I often use a lamb shoulder or leg. And the best thing about braising is that you can use cheap cuts, and it will still cook to fork-tender with the slow cooking process.
- When it comes to the red wine component, you can experiment with different types to enhance the flavors of your pot pies. Opt for a bold red wine like Cabernet Sauvignon or Merlot for a robust and full-bodied taste. A Pinot Noir or Shiraz would work well if you prefer a milder flavor. Remember, the wine you choose will greatly contribute to the overall depth and complexity of the dish.
- I’m using the classic veggies like onions, carrots, and celery for flavor. You can also use other veggies, but note that these will change the consistency and texture of the finished dish.
- Herbs like rosemary and thyme are best used fresh in this dish. And yet, if you must, then use 1 tsp dried of each.
- The flour coats the meat, helps caramelize it, and thickens the sauce. You can also use gluten-free flour.
- While this recipe calls for braised lamb, you can easily adapt it to suit your taste preferences or dietary needs. If you prefer a different protein, such as beef or chicken, feel free to substitute it for the lamb. You’ll still achieve the same rich, savory flavors that make these pot pies irresistible. For a vegetarian twist, consider using hearty vegetables like mushrooms, eggplant, or even lentils as the main filling instead.
- While the recipe suggests a classic biscuit, you can get creative and experiment with different styles and flavors. Add herbs like rosemary or thyme to the biscuit dough for an aromatic touch. Consider adding grated Parmesan or Cheddar to the mixture for a cheesy twist. Not only will this add extra flavor, but it will also create a delightful golden crust that pairs perfectly with the rich filling.
Step-by-step: Lamb pot pie with biscuit top
The lamb filling
- Start by selecting the best cut of lamb for your pot pies. Opt for boneless lamb shoulder or leg, which are tender and flavorful. Trim off any excess fat, and then cut the meat into small, bite-sized cubes. Season the lamb with salt and pepper, and coat them generously in flour. Set it aside.
- Heat olive oil in a large pan or Dutch-oven pot over medium heat. Cook the lamb until it has browned on all sides, ensuring it develops a rich, caramelized exterior. This will add depth of flavor and give the filling a delicious texture.
- Next, it’s time to add some aromatics to enhance the flavor of the filling.
- Add finely chopped onions, minced garlic, carrots, and celery to the same pan. Sauté until they become soft and fragrant. This will create a solid foundation of flavor for the lamb filling.
- Once the veggies have cooked, add the brown sugar and sauté until the brown sugar is well caramelized – about 2 minutes. Add a splash of red wine (or beef broth) to deglaze the pan and create a flavorful sauce. Followed by the crushed tomatoes and vinegar. Season with salt and pepper.
- Now, it’s time to add the lamb along with the fresh herbs such as rosemary and thyme (and bay leaves) and spices to the skillet, along with a splash of red wine or beef broth, to deglaze the pan and create a flavorful sauce.
- Simmer the lamb filling gently for 1 1/2 hours, allowing the flavors to meld together. This slow-cooking method will ensure the meat becomes tender and succulent, soaking up all the delicious flavors from the herbs, spices, and liquid. Stir occasionally and adjust the seasoning to taste.
- As the lamb filling cooks, it will release its juices, creating a thick, rich gravy-like consistency when combined with the flour.
- Once the lamb filling is cooked to perfection, set it aside while you prepare the biscuit top.
Biscuits
- First, make sure your butter is cold. Chilling your butter in the freezer for 15 minutes before making the dough is a good idea. Cold butter helps create desirable air pockets in the biscuit, resulting in a light and flaky texture.
- In a bowl, combine all the dry ingredients. Next, when incorporating the butter into the dry ingredients, work quickly. Using a pastry cutter or your fingers, cut the butter into small pieces and mix it into the flour mixture until it resembles coarse crumbs. The goal is to leave some small chunks of butter intact, which will melt during baking and create that irresistible flakiness.
- When adding the egg and liquid to the dough, do so gradually and be mindful not to overwork it. Over-mixing can lead to tough biscuits, so gently incorporate the liquid until the dough comes together. You want it to be slightly sticky but not overly wet.
- Lightly flour a clean surface and flatten the dough. Fold the dough into half, then quarter. Flatten it again and fold it once or twice more. Once your dough is ready, it’s time to roll the dough to about ½ inch thickness.
- You can then use a round cutter or a glass to cut out the individual biscuit rounds that will form the top crust of your mini lamb pot pies.
- Brush the tops with some beaten egg before baking to give the biscuits a beautiful golden color and a bit of extra flavor. This will create a lovely sheen and add a touch of richness to the crust.
Assemble
- Preheat the oven to 420˝°F / 220°C/ Gas Mark 7.
- Now that your filling and biscuits are ready, it’s time to assemble your mini pot pies and bake them to golden-brown perfection.
- Pour the lamb into a 9 x 13 baking dish.
Pro tip – If the lamb is too thick in consistency, add 1/4 to 1/2 cup water, then stir well to combine. - Roll the biscuit dough again to about a ½ to ¾-inch thickness, and using a 3-inch cookie cutter, cut about 6 to 8 biscuits.
- Top with the biscuit. I like to leave gaps, but you can cover the whole top surface with biscuit discs.
Alternatively, you can omit cutting the dough into discs and place a 1/2-inch thick piece of biscuit dough on top of the baking dish. - Brush with milk and bake for 15 to 20 minutes or until golden.
- Let cool for at least 10 minutes before serving, as the lamb below will be hot.
- Enjoy!
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Frequently asked questions
How long will this lamb pot pie last?
This lamb will keep in the fridge for 5 to 6 days. It can also be frozen for up to a month.
Can I make the lamb pot pie ahead of time?
Yes, you can make the lamb pot pie ahead of time. Follow the recipe until you reach the baking step. Cover the pot pie tightly with foil or plastic wrap and refrigerate for up to 24 hours. When you’re ready to serve, remove the pot pie from the refrigerator, preheat your oven, and bake as instructed. Just keep in mind that the biscuit crust may not be as flaky if it’s made too far in advance.
Can I substitute the lamb with another meat?
While this recipe traditionally uses lamb for its rich, savory flavor, you can certainly experiment with different meats. Try using beef, chicken, or a combination of meats like pork and veal. Remember that other meats may require cooking time and temperature adjustments, so be sure to monitor them closely to ensure they’re cooked to perfection.
What can I do with the leftover lamb pot pie?
Leftover lamb pot pie can be reheated and enjoyed for another meal. Cover it with foil and warm it in the oven at a low temperature until heated through. Alternatively, you can reheat individual portions in the microwave. The biscuit crust may not be as crispy as when freshly baked, but the flavors will still be delicious. You can also try repurposing the leftovers by removing the biscuit crust and using the lamb filling as a topping for pasta or a filling for wraps or sandwiches.
Can I make this in a slow cooker?
Yes, you can transfer everything to the slow cooker instead of slow-cooking it on the stovetop. I recommend 3 hours on high or 6 hours on low. Please take a look at my recipe for slow-cooker lamb.
What do you serve this lamb with?
Today, I served it with biscuits. But my kids also love it with mashed potatoes. And when I’m in a low-carb mood, I serve it with cauliflower rice. This recipe is versatile and goes well with couscous and creamy polenta.
You can serve veggies on the side, such as garlic-sesame asparagus, parmesan asparagus, sesame green beans, cheesy baked eggplant slices, lemon-rosemary potatoes, and roasted dill potatoes.
Lamb Pot Pie with Biscuits
Imagine sinking your teeth into a tender, flavorful lamb pot pie, the aroma of aromatic herbs and spices wafting through the air. This is not your ordinary pot pie; it's the ultimate lamb pot pie with a biscuit crust – a savory delight that will leave you irresistibly hooked.
Video
Ingredients
Braised lamb
- 2 lbs (1 kg) Lamb cut into 2-inch cubes
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil
- ½ cup Spanish red onions finely chopped
- ½ cup Carrots finely chopped
- ½ cup Celery finely chopped
- 3 large Garlic cloves sliced
- 1 tbsp Brown sugar
- 1½ cup (350 ml) Red wine (merlot, pinot noir)
- 2 cups (470 ml) Chicken broth
- 14 oz (400 g) Crushed tomatoes (1 can, about 2 cups)
- 1 tbsp Balsamic vinegar apple cider vinegar
- 4 sprigs Rosemary fresh
- 4 sprigs Thyme fresh
- 1 tsp Salt
- 1 tsp Pepper
Biscuits
- 2 cups (250 g) All-purpose flour
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tbsp Sugar
- 6 tbsp (90 g) Butter unsalted
- 1 Egg large
- ½ cup (120 ml) Milk up to 3/4 cup as necessary
Method
Lamb
- Using a chef's knife and sturdy cutting board, cut the lamb into 2-inch cubes. Pat dry to remove any excess moisture and season with salt and pepper. Then, generously coat with flour. Dust off any extra flour.2 lbs Lamb, 2 tbsp All-purpose flour
- Brown – In a heavy-bottom pan or Dutch oven, over medium to high heat, heat 1 tbsp oil and add the meat pieces. Cook until the meat is brown on all sides. Remove from the pan and set aside.2 tbsp Olive oil, 1 tsp Salt, 1 tsp Pepper
- Sauté – To the same pan, add the remaining oil, and saute the onions, garlic, carrots, and celery until onions are translucent — about 4 minutes. Then, add the brown sugar and sauté until the brown sugar is also well caramelized —about 2 minutes.½ cup Spanish red onions, ½ cup Carrots, ½ cup Celery , 3 large Garlic cloves, 1 tbsp Brown sugar
- Deglaze – add the red wine and deglaze the pan. Let it come to a boil and simmer for 2 minutes. This will reduce the wine and concentrate the flavors. Next, add the crushed tomatoes and vinegar and season with salt and pepper.1½ cup Red wine , 1 tbsp Balsamic vinegar, 14 oz Crushed tomatoes
- Simmer – Return the lamb to the pan, followed by the broth. Add the fresh rosemary and thyme. Bring to a boil. Cover the pan, lower the heat to a simmer, and cook on low for 1 1/2 hours or until the meat is fork-tender.2 cups Chicken broth, 4 sprigs Rosemary, 4 sprigs Thyme
- Finish – When done, taste and adjust the seasoning. Check the consistency, and if necessary, add a little more water. Set aside until ready to use. This can be prepared up to two days ahead and kept in the fridge.
Biscuits
- Combine the flour, baking powder, baking soda, salt, and sugar in a bowl. Then, add the chilled, cubed butter.2 cups All-purpose flour, 1 ½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt, 1 tbsp Sugar
- Fat – Cut the butter into the flour using a pastry blender or a fork until it resembles a coarse breadcrumb consistency.6 tbsp Butter
- Liquid – Add the egg and combine, but don't over-mix. Then, add the milk and mix well with a spoon or spatula. The mixture will still appear dry and crumbly, and that's ok. Form a ball with the dough and transfer it to a lightly floured surface.1 Egg, ½ cup Milk
- Fold – Using a rolling pin, lightly roll the dough. Fold the dough into thirds, bringing the two sides over the center. Then, fold the top and bottom sides into the middle (see video). It is just like closing a box!! Repeat this once or twice more to create more folds.
- Cut – Finally, roll the dough again to about a ½ to ¾ inch thickness, and using a 3-inch cookie cutter, cut about 6 to 8 biscuits.
Assemble
- Preheat the oven to 420℉ / 220 ℃/ Gas Mark 7.
- Filling – Pour the lamb filling into a 9 x 13 baking dish.
- Biscuits – Gently place the cut biscuit disc all over the filling. I like to leave gaps, but you can cover the whole top surface with biscuits.
- Bake – Brush the biscuit tops with milk and bake for 15 to 20 minutes or until golden.
- Cool – Let cool for at least 10 minutes before serving, as the lamb below will be hot.
- Enjoy!
Notes
- First and foremost, the key to a delicious lamb pot pie starts with choosing the right cut of lamb. Opt for a tender and flavorful cut, such as lamb shoulder or leg, which will contribute to the juiciness of the filling. Make sure to trim any excess fat before cubing the meat, as this will ensure a leaner pie that doesn’t become overly greasy.
- Regarding the vegetables in your lamb pot pie, the possibilities are endless. While the classic combination of carrots, celery, and onions is always a winner, feel free to experiment with other seasonal vegetables or even add a touch of sweetness with butternut squash or parsnips. Just remember to cut the vegetables into uniform pieces to ensure even cooking.
- Consider incorporating fresh herbs and spices to elevate the flavors of your lamb pot pie. Rosemary, thyme, and bay leaves are all fantastic options that pair well with lamb. Be sure to finely chop the herbs to release their aromatic oils and add them to the filling with any desired spices, such as garlic powder or paprika, to infuse your pie with layers of mouthwatering complexity.
- Now, let’s talk about the pièce de résistance – the biscuit crust. The technique is the key to achieving a perfectly flaky and golden crust. Start with cold butter and work it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs. Adding a touch of cold milk or buttermilk will bring the dough together without overworking it, resulting in a tender, buttery crust.
- Once you’ve rolled out the biscuit dough and placed it on top of your lamb filling, brush it with an egg wash for that irresistible golden sheen. This not only adds visual appeal but also enhances the flavor and texture of the crust.
Equipment you will need
Nutrition
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Hi would this would this work in an instant pot
Thanks
Yes, Jane, Saute in the instant pot then pressure cook for 40 minutes and do a natural release. The lamb should be fork-tender. Let me know how it was
Hi Veena,made this in the instant pot followed recipe on saute in instant pot the put on high pressure for 35 minutes as I was using cubed leg.
The lamb was beautifully tender. I am wondering if you can help me though I have followed the recipe for the biscuits to the point where my family wondered if I was losing the plot (I normally mess about with recipes) but you say in recipe that after adding all dry ingredients freezing cold butter egg and milk the mixture should still be a bit dry and crumbly, mine is so wet I can’t get into a ball without extra flour, then when I cook them my son says they have a texture is like sponge. HELP. we love the Lamb though
Sorry for the late reply, Jane. just saw your comment in spam. You can add a little more flour until it is crumbly. The less you work with this dough the flakier the biscuits.
Happy you enjoyed the lamb.