Mini Lamb Pot Pies Recipe
Tender lamb, braised to perfection, nestled inside a flaky biscuit crust. It’s the dish that warms your soul, brings smiles to everyone at the table, and satisfies even the most persistent cravings. Welcome to mini lamb pot pies – the perfect comfort food.
These days, it is soups, stews, and pot pies kind of weather here. These mini versions of the big classic lamb pot pie make the most sense in cooler, often rainy, evenings. Right? Also, in this time of coronavirus, these individual servings are good for avoiding too much contact when you have guests.
Why make these mini pot pies
- Firstly, it all starts with the star ingredient: braised lamb. This recipe combines succulent pieces of lamb, slow-cooked to perfection, with a rich red wine sauce that infuses the meat with an incredible depth of flavor. The result is tender, melt-in-your-mouth lamb that adds a luxurious touch to each pot pie.
- But it doesn’t stop there. The biscuit top of these mini lamb pot pies is an absolute game-changer. With a golden, flaky crust that’s both buttery and satisfyingly crisp, it’s the perfect vessel to contain the hearty filling. Combining the tender lamb and the delectable biscuit top creates a harmony of textures that elevates this dish to a whole new level.
- Furthermore, these pot pies are incredibly versatile. They can be a comforting meal on a cozy night in, satisfying your cravings for something warm and hearty. Alternatively, they can be served as an impressive dish for a gathering, making you the host or hostess who never fails to impress. Whatever the occasion, these mini lamb pot pies are guaranteed to be a hit.
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 they 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 significantly contribute to the overall depth and complexity of the dish.
- I’m using 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 so 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: Mini lamb pot pies
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 it 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
- Now that your filling and biscuits are ready, it’s time to assemble your mini pot pies and bake them to golden-brown perfection.
- Preheat the oven to 420°F / 220°C / Gas Mark 7.
- Pour the lamb filling into individual baking ramekins. These will make approximately six 12-oz ramekins. Fill about 2/3 of the way up, leaving enough space for the biscuits.
- Place a biscuit disc on top of each ramekin and brush the top of the biscuits with milk.
- Place the ramekins on a baking tray. 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.
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Frequently asked questions
How long will these mini lamb pot pies last?
This lamb will keep in the fridge for 5 to 6 days. It can also be frozen for up to a month. It is best to assemble the mini pies an hour or two before serving.
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.
Can I make these mini lamb pot pies in a slow-cooker?
Yes, you can transfer everything to the slow cooker instead of slow-cooking it on the stovetop. I would recommend 3 hours on high or 6 hours on low. See 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.
Mini Lamb Pot Pies with Biscuits
Tender lamb, braised to perfection, nestled inside a flaky biscuit crust. It's the dish that warms your soul, brings smiles to everyone at the table, and satisfies even the most persistent cravings. Welcome to mini lamb pot pies – the perfect comfort food.
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 onions finely chopped
- ½ cup Carrots finely chopped
- ½ cup Celery finely chopped
- 1 tsp Garlic sliced
- 1 tbsp Brown sugar
- 1 ½ 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
- ¾ cup (180 ml) Milk
Method
Lamb
- Season – Using a chef's knife and sturdy cutting board, cut the lamb into 2-inch cubes. Pat dry to remove any excess moisture. Season with salt and pepper. Then, generously coat with flour. Dust off any extra flour.2 lbs Lamb, 2 tbsp All-purpose flour, 1 tsp Salt, 1 tsp Pepper
- Brown – In a heavy-bottom pan or Dutch oven, over medium to high heat, add 1 tbsp oil and add the meat pieces. Cook until the meat is brown on all sides. Remove from the pan and set aside.
- 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.2 tbsp Olive oil, ½ cup Spanish onions, ½ cup Carrots, ½ cup Celery , 1 tsp Garlic, 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.1 ½ cup Red wine , 14 oz Crushed tomatoes , 1 tbsp Balsamic vinegar
- 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, 3/4 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.
- Divide – Pour the lamb into individual baking ramekins. This will make approximately six 12-oz ramekins. Fill about 2/3 of the way up, leaving enough space for the biscuits.
- Bake – Place the ramekins on a baking tray. Brush the tops of the biscuits 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.
- To elevate the flavors of your lamb pot pie, consider incorporating fresh herbs and spices. 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
Tried this recipe?
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We’ve had chicken and beef pot pies, but never lamb! Can’t wait to try these!
I love the mini size of these lamb pots! They’re so perfect for a dinner party!
We definitely don’t rotate lamb dishes in enough to our dinner routine. This looks fantastic and very filling too.
This looks so good! My husband loves lamb so putting this on my to do list!
These little pies are comfort food at its best!! This would be the perfect recipe to add to our holiday menu!
We absolutely love lamb dishes in this house and I can’t wait to switch things up next time to make pot pies this way! So much savory flavor and coziness in this recipe!
We love lamb and these mini pies look delicious.
These little pot pies are so cute and are super satisfying!! They’re perfect for a delicious winter dinner!
These look delicious! Planning to make this tomorrow!
This is the perfect holiday recipe! I just love all the ingredients you put to make these pies!