Ingredients
Scale
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tsp dried thyme
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 1 package (14.1 oz) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Marinate the lamb with garlic, rosemary, salt, and pepper for at least 30 minutes.
- Heat olive oil in a pot, sear the marinated lamb until browned, then set aside.
- Sauté onions, carrots, and celery in the same pot until softened.
- Return lamb to the pot, sprinkle with flour, add red wine, broth, and thyme, then cover and slow cook for 2-3 hours.
- Preheat oven to 375°F (190°C), assemble the pie with the lamb mixture, and bake for 45-50 minutes until golden brown.
Notes
- Use high-quality lamb for best flavor.
- Do not rush the slow cooking process for maximum tenderness.
- Customize vegetables in the filling to your preference.
- You can prepare the filling a day in advance for convenience.
- Consider making your own pie crust for a personal touch.
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Slow Cooking and Baking
- Cuisine: French-Inspired
- Diet: Gluten-Free (if using gluten-free crust)
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg