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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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5 Comments

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

 

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Recipe: Sweet Potato and Andouille Soup

Sweet Potato and Andouille Soup

Sweet Potato and Andouille Soup


Down in Louisiana (and in the South, really) we love our pork products. So when my boss brought me some fresh andouille sausage and I picked up some Louisiana sweet potatoes from Hollygrove Market, I knew I had to make Sweet Potato and Andouille Soup.

The smokiness of the andouille pairs very nicely with the sweetness of the sweet potatoes. Add quite a bit of hot sauce and you’ve got yourself a great soup.

Ingredients:

  • 3 sweet potatoes
  • 1/4 pound andouille sausage (plus more for garnish)
  • 2 sticks of unsalted butter
  • 3 TBSP sweet potato-habañero hot sauce (or your favorite hot sauce)
  • 1 cup flour
  • 1 red bell pepper, finely diced
  • 1 white onion, finely diced
  • 4 celery stalks, finely diced
  • 1 pint heavy cream
  • 6 cups scalded 2% milk
  • Salt and pepper to taste
  • Pepitas (toasted pumpkin seeds), for garnish

Directions:

  1. Preheat oven to 375F.
  2. Boil sweet potatoes 10-15 minutes.
  3. While potatoes are boiling, pulse andouille in food processor to a nice crumble.
  4. Transfer sweet potatoes to oven and place directly on rack. Roast for an additional 10-15 minutes, let cool then peel and puree in food processor.
  5. Sweet Potato and Andouille Soup

    Impress your holiday guests with this recipe for Sweet Potato and Andouille Soup.

  6. In a large stock pot, saute celery, red bell pepper and onion in butter until vegetables are tender.
  7. Add flour and heat for 2 to 3 minutes, but do not brown.
  8. Add pureed sweet potatoes, hot sauce and diced andouille (saving some for garnish). Stir to mix.
  9. Add heavy cream, stirring to incorporate.
  10. Gradually add scalded milk, stirring constantly to desired richness.
  11. Season with salt and pepper, to taste.
  12. Ladle soup into bowls and garnish with cracked black pepper, crumbled andouille and pepitas.

Sweet Potato and Andouille Soup takes about 45 minutes from start to finish if your scald your milk in advance. I was skeptical that using scalded milk would improve the soup, but I have to say it does so skip that part at your own risk.

For the sweet potato-habañero hot sauce, I used the variety from Butcher here in New Orleans. It’s hands down one of my favorite hot sauces out there. You can by some here.

 
6 Comments

Posted by on November 26, 2012 in Cookin', Recipes, Soups/Stews

 

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