- 1/2 cup plus 1 tablespoon all-purpose flour, divided
- 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1 pound boneless lamb shoulder roast, cubed
- 2 tablespoons canola oil
- 2 medium carrots, finely chopped
- 1 medium onion, halved and sliced
- 1-1/4 cups beef stock
- 2 medium Yukon Gold potatoes, peeled and cubed
- 1 fresh thyme sprig
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- 1 teaspoon tomato paste
- 3 tablespoons chopped fresh mint
- 1 large egg yolk
- 2 tablespoons heavy whipping cream
- 1 package (17.30 ounces) frozen puff pastry, thawed
- Preheat oven to 350°. In a shallow bowl, mix 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add lamb, a few pieces at a time, and toss to coat; shake off excess. In a Dutch oven, heat oil over medium-high heat. Brown lamb in batches. Remove from pan. Add carrots and onion to same pan; cook and stir until crisp-tender, 6-8 minutes. Stir in remaining 1 tablespoon flour until blended; gradually whisk in stock. Bring to a boil, stirring to loosen browned bits from pan.
- Add potatoes, thyme, bay leaves, Worcestershire sauce, tomato paste, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and lamb; return to a boil. Reduce heat. Simmer, uncovered, until thickened and lamb is tender, 25-30 minutes. Discard thyme sprig and bay leaf. Stir in mint. Transfer to a greased 9-in. deep-dish pie plate. Whisk egg yolk and cream; brush around edge of pie plate to help pastry adhere.
- On a lightly floured surface, unfold 1 sheet puff pastry; top with remaining sheet. Roll to fit over pie plate. Carefully place over filling; trim to fit. Using a fork, press pastry firmly onto rim of pie plate to seal edge. Brush with remaining egg mixture. Cut slits in top. Place on a rimmed baking sheet. Bake until golden brown, 35-40 minutes. Let stand 10 minutes before serving.
1 serving: 731 calories, 40g fat (11g saturated fat), 75mg cholesterol, 608mg sodium, 71g carbohydrate (4g sugars, 8g fiber), 24g protein.
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