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Recipe: Curried Leg of Lamb Potpie

Curried Leg of Lamb Pot Pie

Curried Leg of Lamb Pot Pie

 

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.

Ingredients:

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

Directions:

For the Pastry Dough:

  1. In a food processor, pulse the flour and salt.
  2. Add the butter and pulse to the size of peas.
  3. Sprinkle in the ice water and pulse until a dough starts to come together.
  4. 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:

    1. Preheat oven to 375F.
    2. In a Dutch oven, heat 1 tablespoon of the oil.
Curried Leg of Lamb Pot Pie

Tender leg of lamb is combined with vegetables and coconut milk to make this delicious Curried Leg of Lamb Pot Pie.

  1. 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.
  2. Add the first half of the lamb (in the bowl) back to the Dutch oven.
  3. Add the onion and cook over moderate heat, stirring, until softened. Add the curry powder and cook, stirring, for 1 minute.
  4. 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.
  5. 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.
  6. Spoon the curry into a buttered 8-by-11-inch casserole or baking dish. Brush the dish rim with beaten egg.
  7. 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.
  8. Brush with beaten egg then cut 4 small steam vents in the top.
  9. 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.

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Posted by on November 29, 2016 in Cookin', One-Pot Wonders, Recipes

 

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Recipe: Chickpea, Piquillo Pepper and Chicken Soup

Chickpea, Piquillo Pepper and Chicken Soup

Chickpea, Piquillo Pepper and Chicken Soup


Need a quick recipe for a busy weeknight? This recipe for Chickpea, Piquillo Pepper and Chicken Soup takes no time at all. The secret is using ingredients with lots of flavor, like hummus and piquillo peppers.

Chickpea, Piquillo Pepper and Chicken Soup

A perfect, creamy soup for Fall weather.

You’ll save a ton of time without sacrificing flavor. And it’s perfect for the upcoming (or already arrived) cold weather.

Ingredients:

  • 1 cup drained piquillo peppers, 1/4 cup cut into thin strips
  • 2 cups reduced-sodium chicken broth
  • 1 cup shredded rotisserie chicken
  • 1/2 cup cooked rice (white or brown)
  • 3/4 cups hummus
  • 2 TBSP cilantro
  • 1 tsp hot sauce
  • Olive oil, for serving
  • Salt and pepper, to taste

Directions:

  1. In a food processor, puree the whole piquillo peppers, hummus and chicken stock until smooth.
  2. Chickpea, Piquillo Pepper and Chicken Soup

    This recipe uses very few ingredients.

  3. Transfer the soup to a Dutch oven.
  4. Add the chicken, rice and hot sauce, season with salt and pepper, then bring to a boil.
  5. Ladle the soup into bowls and garnish with olive oil, cilantro, sliced piquillo peppers and more hot sauce (if desired).

Four pretty simple steps, right? It’s not a backbreaking recipe by any means and the flavors are awesome for such a quick recipe.

I had no problem finding jarred piquillo peppers at my local grocery store, but if you can’t find them, roasted red peppers are a suitable substitution.

 
1 Comment

Posted by on November 12, 2012 in Cookin', One-Pot Wonders, Recipes, Soups/Stews

 

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Recipe: Butternut Squash, Chicken and Quinoa Stew

Butternut Squash, Chicken and Quinoa Stew

Butternut Squash, Chicken and Quinoa Stew


This recipe for Butternut Squash, Chicken and Quinoa Stew combines three of my favorite ingredients: Fall/Winter favorite butternut squash, chicken thighs and superfood quinoa.

This stew is full of flavor, nutrients and warmth. It’s a hearty stew perfect for cold weather and serving family style.

Butternut Squash, Chicken and Quinoa Stew

A healthy update on chicken stew


Ingredients:

  • 1 butternut squash, peeled, seeded and chopped into 1/2-inch pieces
  • 4 cups reduced-sodium chicken broth
  • 6 chicken thigh filets
  • 1 TBSP olive oil
  • 1 medium red onion, diced
  • 6 garlic cloves, minced
  • 2 tomatoes, diced
  • 1 cup uncooked quinoa, rinsed
  • 1/2 cup fresh cilantro, minced
  • 1/2 TBSP chili flakes
  • Salt and pepper, to taste

Directions:

  1. In a large pot, steam the butternut squash until barely tender (about 10-12 minutes). Remove half of the squash pieces and set aside in a large bowl.
  2. Steam the remaining squash an additional 4-6 minutes. Mash this squash with a fork or potato masher then add to non-mashed squash in the bowl.
  3. Butternut Squash, Chicken and Quinoa Stew

    Parsley is pictured as the garnish, but I would suggest cilantro instead

  4. In a large Dutch oven (or saucepan), over medium-high heat, bring the chicken broth, some salt and pepper and chili flakes to a simmer.
  5. Add the chicken thighs, cover and cook until chicken is cooked through, about 12-15 minutes.
  6. Transfer the chicken thighs to a cutting board and let cool. Pour broth into a medium-sized bowl.
  7. Add the olive oil to the Dutch oven and return to the stove, reducing heat to medium.
  8. Add onion and cook, stirring occasionally, until onion is starting to turn brown, about 8-10 minutes.
  9. Add garlic and cook for an additional minutes, still stirring.
  10. To the Dutch oven, add the tomatoes and all the butternut squash. Stir to combine.
  11. Stir in reserved chicken broth and quinoa (make sure you’ve rinsed it). Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
  12. Meanwhile, shred the chicken with a knife and fork on the cutting board.
  13. Stir the chicken into the stew and simmer, uncovered, to heat, about 5 minutes.
  14. Adjust seasoning as necessary.
  15. Stir in cilantro and serve.

Some of you smartypants may notice parsley is pictured in the dish in the photos I have. You’re correct, but honestly, I didn’t like the parsley in this dish so I replaced mine with cilantro and it was much much better.

This Butternut Squash, Chicken and Quinoa stew is the perfect meal for all those cold nights quickly approaching. Enjoy it with a nice glass of wine and some freshly baked bread.

 
1 Comment

Posted by on November 2, 2012 in Cookin', One-Pot Wonders, Recipes, Soups/Stews

 

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