Moroccan Lamb Pot Pie Recipe

Name: Moroccan Lamb Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp oil; 2 None onions, peeled and finely sliced; 2 cloves garlic, peeled and finely chopped; 1 tbsp Moroccan seasoning mix (such as Harrisa); 2 1/4 lbs boneless lamb shoulder, trimmed, cubed; 2 cups beef stock; 2 None lemons, zest only; 1 None sheet store-bought pie crust; 2 tbsp cilantro, chopped; 1 None sheet store-bought puff pastry; 1 large lightly beaten egg; 2 tsp cumin seeds; None None Roast pumpkin wedges, to serve

Servings: persons

2 tbsp oil
2 None onions, peeled and finely sliced
2 cloves garlic, peeled and finely chopped
1 tbsp Moroccan seasoning mix (such as Harrisa)
2 1/4 lbs boneless lamb shoulder, trimmed, cubed
2 cups beef stock
2 None lemons, zest only
1 None sheet store-bought pie crust
2 tbsp cilantro, chopped
1 None sheet store-bought puff pastry
1 large lightly beaten egg
2 tsp cumin seeds
None None Roast pumpkin wedges, to serve

1
In a large Dutch oven, heat the oil on high. Saute the onion, garlic, and seasoning for 2-3 mins, until the onion is tender. Add the lamb and cook for 5-6 mins, stirring, until evenly browned.
2
Stir in the stock and zest. Reduce heat to medium. Simmer, covered, 1 hour. Remove lid and simmer another 25-30 minutes, until lamb is tender and sauce has thickened. Allow to cool.
3
Preheat the oven to 350u00b0F. Line an 8 inch round pie dish with the pie crust pastry (rolling it a little thinner if necessary), trimming the excess pastry. Line with parchment paper and fill with pie weights, then bake for 10 mins, until golden. Remove weights and parchment paper.
4
Increase the oven temp to 400u00b0F. Spoon the lamb filling into the crust. Sprinkle with the cilantro.
5
Roll the puff pastry sheet a little thinner, if necessary to make it big enough to cover the pie dish. Drape over the filling, pressing around edges to seal. Brush with the beaten egg and sprinkle with the cumin seeds. Make an air vent in centre with the tip of a sharp knife.
6
Bake for 15-20 mins, until the pastry is puffed and golden. Serve in wedges with the roast pumpkin.

907

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 tbsp oil, 2 None onions, peeled and finely sliced, 2 cloves garlic, peeled and finely chopped, 1 tbsp Moroccan seasoning mix (such as Harrisa), and more.

Yes, Moroccan Lamb 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.

Moroccan Lamb Pot Pie

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