This recipe for Curried Leg of Lamb Potpie gets five stars in my book. It’s full of flavor and a very tender cut of lamb.
I went the non-traditional route and served this as my Thanksgiving meal this year instead of turkey. Give it a try this holiday season. I promise you won’t be disappointed.
For the Pastry Dough:
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 tsp salt
- 1 stick chilled unsalted butter, cubed
- 1/4 cup ice-cold water
For the Potpie Filling:
- 3 TBSP olive oil
- 2 lbs. leg of lamb roast, cut into 1-inch cubes
- 1 white onion, diced
- 5 small turnips, diced
- 2 cups peeled butternut squash, cubed
- 2 cups Tuscan kale, chopped
- 1 cup crimini mushrooms, chopped
- 2 medium carrots, chopped
- 2 tsps curry powder
- 1 can unsweetened coconut milk
- 1/2 cup dry white wine
- 2 1/2 TBSP all-purpose flour
- 2 cups chicken stock
- 1 large egg (beaten with 1 tsp of water)
- Salt and pepper to taste
For the Pastry Dough:
- In a food processor, pulse the flour and salt.
- Add the butter and pulse to the size of peas.
- Sprinkle in the ice water and pulse until a dough starts to come together.
- On a work surface, knead the dough a few times then shape into a disk. Wrap in plastic wrap and store in refrigerator for at least 90 minutes.
For the Potpie:
- Preheat oven to 375F.
- In a Dutch oven, heat 1 tablespoon of the oil.
- Season the lamb with salt and pepper and add half to the Dutch oven. Cook over high heat until browned on 2 sides, about 3 minutes. Using a slotted spoon, transfer the lamb to a bowl; repeat with 1 more tablespoon of oil and the remaining lamb.
- Add the first half of the lamb (in the bowl) back to the Dutch oven.
- Add the onion and cook over moderate heat, stirring, until softened. Add the curry powder and cook, stirring, for 1 minute.
- Stir in the flour, then gradually stir in the wine until smooth. Add the chicken stock and bring to a boil, stirring, until thickened, about 1 minute. Cover and simmer over low heat until the lamb is very tender, about 1 hour.
- Add the squash, kale, carrot, turnips, mushrooms and coconut milk to the casserole and simmer over moderately low heat until the vegetables are tender, about 10 minutes. Season with salt and pepper.
- Spoon the curry into a buttered 8-by-11-inch casserole or baking dish. Brush the dish rim with beaten egg.
- On a lightly floured surface, roll out the pastry to a rectangle or oval large enough to cover your dish. Fold the pastry in half, unfold it over the curry, and gently press onto the edge of the dish.
- Brush with beaten egg then cut 4 small steam vents in the top.
- Bake the potpie for 30 minutes. Raise the heat to 450°; bake for 20 minutes longer, until the pastry is browned and cooked through. Let rest for 20 minutes, then serve.
The lamb in this Curried Leg of Lamb Potpie cooks to a nice tenderness and goes well with the curry and root vegetables. It’s a perfect filling for potpie.
So, this holiday season, forget about chicken, beef and even turkey pot pie and do yourself a favor by trying lamb in your pot pie. It may be the best gift you give yourself this year.