Lamb And Sweet Potato Pot Pie Recipe

Name: Lamb And Sweet Potato Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 pound lamb, cubed; 2 celery stalks, sliced; 1/2 large red onion, chopped; 4 cloves garlic, minced; 2 large sweet potatoes, parboiled, peeled and cubed; 1 cup frozen peas; 1/2 teaspoon caraway seeds; 1 bay leaf; 3 tablespoons flour; 1 tablespoon cornstarch; 3 ounces demi glace; 1/2 cup water; 1 cup red wine; 1 tablespoon kosher salt; 1/2 tablespoon black pepper; Olive oil; Crust; 2 1/2 cups flour; 1 teaspoon kosher salt; 1 tablespoon sugar; 2 teaspoons fresh rosemary, chopped; 1 1/2 teaspoons fresh thyme, chopped; Zest of 1 orange; Zest of 1 lemon; 3/4 cup unsalted butter; 1/2 cup shortening; 6-8 tablespoons ice water; 1 1/2 tablespoons milk

Servings: persons

Filling
1 pound lamb, cubed
2 celery stalks, sliced
1/2 large red onion, chopped
4 cloves garlic, minced
2 large sweet potatoes, parboiled, peeled and cubed
1 cup frozen peas
1/2 teaspoon caraway seeds
1 bay leaf
3 tablespoons flour
1 tablespoon cornstarch
3 ounces demi glace
1/2 cup water
1 cup red wine
1 tablespoon kosher salt
1/2 tablespoon black pepper
Olive oil
Crust
2 1/2 cups flour
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons fresh rosemary, chopped
1 1/2 teaspoons fresh thyme, chopped
Zest of 1 orange
Zest of 1 lemon
3/4 cup unsalted butter
1/2 cup shortening
6-8 tablespoons ice water
1 1/2 tablespoons milk

1
Start with crust. Combine flour, sugar, rosemary, orange and lemon zest, thyme and salt in a large bowl. Add chilled butter and combine with a pastry blender.
2
Add shortening and combine to cut into flour and butter mixture. Mixture should resemble coarse cornmeal.
3
Slowly add ice water by tablespoons. Mix well after each addition until dough begins to stick together.
4
Place dough on a flat surface and divide into 2 even pieces. Roll into balls, dust lightly with flour and wrap in plastic. Place in fridge for at least an hour.
5
Toss lamb with salt, pepper, caraway seeds, garlic and flour. Set aside.
6
As dough chills, swirl a bit of olive oil in the bottom of a very wide and deep pan. When sizzling, add lamb pieces and cook on medium heat until just browned. Scoop onto a separate plate.
7
If necessary, swirl a bit more olive oil in the same pan. Scrape up all the drippings on the pan, then slide onion and celery, cooking down until they soften and go translucent.
8
Pour in wine and demi glace. Stir well. Add lamb back to the vegetables, followed by peas and bay leaf. Cover, turn down to a simmer and cook about 15 minutes.
9
Stir together water and cornstarch and pour into lamb and veggies. Mix well. Add sweet potatoes and cook another 5-7 minutes. Remove from heat and cool completely. Remove bay leaf.
10
Once filling has cooled, take chilled dough and, on a floured surface, roll one ball for bottom crust layer. Drop in 9-inch pie dish and trim edges. Place in the fridge and roll second piece of dough for top.
11
Remove bottom crust layer from fridge and pour in filling. Top with second layer and trim edges if necessary. Roll top crust edge over bottom crust. Put back in the fridge or pop in freezer 2-4 minutes for a quick chill if dough feels at all soft.
12
Just before baking, brush milk over top crust. Bake in a preheated oven at 375 degrees for 45-50 minutes or until golden brown.

1100

kcal

Calories

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 29 ingredients. The key ingredients include: Filling, 1 pound lamb, cubed, 2 celery stalks, sliced, 1/2 large red onion, chopped, and more.

Yes, Lamb And Sweet Potato 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 Sweet Potato Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions