Lamb Pot Pie with Biscuits
Calories: 22
Adjust Servings Here: 8 servings
Description
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.
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
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 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!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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