Lamb And Celeriac Pot Pie Recipe

Name: Lamb And Celeriac Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 lb diced lamb shoulder; 1/2 cup all-purpose flour; 2 tbsp olive oil; 1 None large Spanish onion, chopped; 1 None large carrot, chopped; 1 1/2 lb celeriac, trimmed, coarsely chopped; 1 2/3 cups low-sodium beef stock; 2 tsp chopped fresh thyme leaves; 2 tbsp chopped fresh flat-leaf parsley leaves; None None FOR THE SHORTCRUST PASTRY DOUGH; 1 2/3 cups all-purpose flour; 1/2 cup butter, chopped coarsely; 1 None egg yolk; 1 None large egg, lightly beaten, for egg wash

Servings: persons

2 3/4 lb diced lamb shoulder
1/2 cup all-purpose flour
2 tbsp olive oil
1 None large Spanish onion, chopped
1 None large carrot, chopped
1 1/2 lb celeriac, trimmed, coarsely chopped
1 2/3 cups low-sodium beef stock
2 tsp chopped fresh thyme leaves
2 tbsp chopped fresh flat-leaf parsley leaves
None None FOR THE SHORTCRUST PASTRY DOUGH
1 2/3 cups all-purpose flour
1/2 cup butter, chopped coarsely
1 None egg yolk
1 None large egg, lightly beaten, for egg wash

1
Toss lamb in flour, shaking away excess. Heat oil in a large saucepan. Cook lamb, in batches, until browned. Remove from pan.
2
Add onion, carrot and celeriac to pan. Cook, stirring, for 5 mins. Return lamb to pan along with stock and herbs. Simmer, covered, for 2 hours, or until tender. Season to taste then cool.
3
Meanwhile, to make the shortcrust pastry dough, process flour and butter until mixture resembles coarse breadcrumbs. Add egg yolk and 1-2 tbsp ice water. Process until ingredients just come together. Turn out onto a lightly floured work surface and knead until smooth. Wrap in plastic wrap and chill for 1 hour.
4
Preheat oven to 350u00b0F. Spoon lamb mixture into a large baking dish. Place on a baking tray.
5
Roll pastry dough out until large enough to cover top of dish. Brush edge of dish with egg wash then place pastry dough over filling. Trim edges, pinching in a decorative pattern. Brush top with egg wash and bake for 35 mins, or until golden brown.

1526

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 3/4 lb diced lamb shoulder, 1/2 cup all-purpose flour, 2 tbsp olive oil, 1 None large Spanish onion, chopped, and more.

Yes, Lamb And Celeriac Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lamb And Celeriac Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions