Mini Lamb Pot Pies

These mini lamb pot pies are absolute comfort food. Fork-tender braised lamb in red wine topped with homemade biscuits, then baked until golden and bubbling.

Table of Content

• Why make this pot pie
• Ingredients and substitutes
• Step by step instructions
• Pot pie variations
• Tips for success
• More lamb recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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These days, it is soups, stews, and pot pies kinda weather here. Cooler, often rainy, evenings are when these mini versions of the big classic lamb pot pie make most sense. Right? Also, in this time of coronavirus, these individual servings are good for avoiding too much contact when you have guests.

Why make this pot pie

• This recipe is simple and easy. And, the meat is cooked on low and slow until fork-tender and delicious.
• The secrets to making this braised lamb are to
  • Use good-quality wine. And, I like to use a good merlot or pinot noir.
  • Also, make sure you sear the meat well. In fact, that caramelization during searing makes a huge difference in both color and flavor.
  • And, do not skip on sautéing the onions and veggies until they are soft and translucent.
• There are two components to this pot pie.
  • Lamb - Braised in red wine. And, this can be done up to two days ahead of time. Also, keep it in the fridge until you are ready to use it.
  • Biscuits - You can make the biscuit dough up to two days ahead of time, and keep it in the fridge. You can also cut the biscuits and keep them wrapped in the fridge until you are ready to assemble. I am using classic biscuits, but you can also use buttermilk biscuits or cheddar cheese biscuits.
  • Assemble - About 2 hours before you want to serve this dish, pour the lamb into the baking dishes. Then, top with the biscuits and bake.

Ingredients and substitutes

• Lamb - I often use a lamb shoulder or leg. And, the best thing about braising is that you can use the cheap cuts and it will still cook to fork-tender with the slow cooking process.
• Red wine - Wine and lamb are a wonderful combination. And yet, you can omit the wine and use vegetable stock instead. You can also use white wine in this recipe.
• Veggies - I'm using the classic onions, carrots, and celery for flavor. You can also use other veggies, but take note that these will change the consistency and texture of the finished dish.
• Herbs - Rosemary and thyme are best used fresh in this dish. And yet, if you must, then use 1 teaspoon dried of each.
• Flour - The flour coats the meat and helps caramelize it as well as thicken the sauce. You can also use gluten-free flour.

Step by step instructions

Lamb

• Using a chef's knife and sturdy cutting board, cut the lamb into 2-inch cubes. Pat dry to remove any excess moisture.
  Tip - Ensure the meat is dry so it will sear not stew when browning.
• Season with salt and pepper. Then, coat generously with flour. Dust off any excess flour.
  Tip - The flour adds caramelization and also helps thicken the sauce. But, any excess can burn in the oil giving it a bitter taste. So, dust off well any excess flour.
• In a heavy-bottom pan or Dutch oven, over medium to high heat, add 1 tablespoon oil and add the meat pieces. Do not crowd the pan. So, do this in batches.
  Tip - Adding too many pieces at once will stew not sear, so it's best to do this in batches.
• Use a meat tong to turn the meat and get an even color on all sides. Adjust the heat from medium to high, so you get good caramelization. Remove from the pan and set aside.
  Tip - If the meat is stuck to the pan, do not forcibly remove it. It means it needs more time. Try again in a minute.

• 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 saute until the brown sugar is also well caramelized - about 2 minutes.
  Tip - Caramelizing the sugar adds flavor and color. So, do this gently on low heat without burning the sugar.
• Next, 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 flavor.
• Next, add the crushed tomatoes and vinegar. Season with salt and pepper.

• Then, return the lamb back to the pan followed by the broth.
• Add the fresh rosemary and thyme. Give it all a good stir. And, bring to a boil.
• Cover the pan, lower the heat to a simmer and cook on low for 1 to 1 ½ hour or until the meat is fork-tender.
  Tip - The cut of meat and the size of the pieces you use, will determine the time it needs to cook. Leg of lamb cut into 2-inch pieces will take about 1 ¼ hour. Lamb stew meat will take about an hour. Lamb shanks usually take me about 1 ½ hours.
• Make sure to stir occasionally. If necessary, add ¼ to ½ cup water to ensure it does not burn at the bottom.
  Tip - If you use a Duch oven like me, you won't need to add water as it retains moisture. But, a pan with a lid, where steams escapes, will need a little water over time. So, keep an eye and stir as necessary.
• When done, taste and adjust seasoning. Check consistency and if necessary add a little more water.
• Set aside until ready to use. This can be prepared up to 2 days ahead and kept in the fridge.

Biscuits

• In a bowl, combine the flour, baking powder, baking soda, salt, and sugar.
• Then, add the chilled, cubed butter.
  Tip - It is very important that the butter is chilled thoroughly. If necessary, place the butter in the freeze for 10 minutes.
• Using a pastry blender or fork, cut the butter into the flour until it resembles coarse bread crumb consistency.
  Tip - You can also grate the butter with a box grater. Alternatively, you can also use a food processor. Use short pulses and don't do too much in the processor. Finish it on the countertop.
• Next, add the egg and combine well.
• Then, add the milk and combine well with a spoon or spatula. The mixture will still appear dry and crumbly and that's ok.
• Bring the dough into a ball and transfer to a lightly floured surface.
• Using a rolling pin, lightly roll the dough. Fold the dough onto itself bringing the two sides over the center. Then, the top and bottom sides into the middle as well (see video). Do this once more or twice more to create more folds.
• Wrap the dough in plastic wrap and place in the fridge until ready to use.
  Tip - you can make the biscuit dough up to 2 days ahead and keep it in the fridge.

Assemble

• Preheat the oven at 420 F / 220 C.
• Pour the lamb into individual baking ramekins. These will make approximately 6 - 12-oz ramekins. Fill about ⅔ way up leaving enough space for the biscuits.
  Tip - The lamb will thicken more when baking. So, if the lamb is too thick in consistency, add ¼ to 12 cup water can stir well to combine.

• Roll the biscuit dough again to about a ½ to ¾-inch thickness. And, using a cookie cutter, slightly smaller than the size of the ramekins. Place one disc on top of each ramekin.
• Place the ramekins on a baking tray. Brush the top of the biscuits with milk and bake for 15 to 20 minutes or until golden.
• Let cool for at least 10 minutes before servings as the lamb below will be hot.
• Enjoy!

Tips for success

• I cut the lamb into 2-inch cubes but you can make big pieces and cook a bit longer.
• Thaw the lamb at least an hour before you cook it. Room temperature meat will not seize at high temperatures. 
• This recipe will work with 4 to 6 lamb shanks as well. 
• Searing the meat must be done on medium-high heat so you get a nice crisp coating that keeps all those juices inside. 
• Always use red wine that you like to drink by the glass. No cooking wines. For the lamb, I think a Merlot, pinot noir works wonderfully. You can also omit the red wine and use only chicken broth. 
• I am using canned crushed tomatoes but you can use 2 cups of fresh finely chopped tomatoes as well.
• In this recipe, you can use lemon juice, balsamic, or apple cider vinegar. I like the color and tartness balsamic adds to the lamb
• If you plan to add more veggies like carrots or potatoes to this dish, I suggest you reduce the chicken broth by half because veggies will release moisture too. 
• This braised lamb is more delicious the next day so make it up to two days ahead and keep it in the fridge.

Frequently asked questions

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