Ingredients with Measurements:
- 1 lb. ground lamb
- 4 medium-sized potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup all-purpose flour
- 1 1/2 cups beef broth
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the ground lamb to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
4. Add the diced potatoes, thyme, rosemary, salt, and black pepper to the skillet. Stir to combine.
5. Sprinkle the flour over the lamb mixture and stir to coat.
6. Slowly pour in the beef broth, stirring constantly, until the mixture thickens. Remove from heat.
7. Roll out the puff pastry on a floured surface until it is large enough to cover the pie dish.
8. Place the lamb mixture into the pie dish and cover with the puff pastry. Trim any excess pastry and crimp the edges to seal.
9. Brush the beaten egg over the top of the pastry.
10. Bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 31g
Protein: 27g
Sodium: 870mg
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Sweet potatoes or carrots can be used instead of regular potatoes.
- Chicken broth can be used instead of beef broth.
Variations:
- Add frozen peas or corn to the lamb mixture for added flavor and nutrition.
- Use a different type of pastry, such as shortcrust or filo pastry.
- Add grated cheese on top of the lamb mixture before covering with the pastry.
Tips and tricks:
- Make sure the puff pastry is thawed before using it.
- Use a sharp knife to cut the pastry to avoid tearing it.
- Let the pie cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pie in the oven and heat for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie on a large platter with a side salad.
- Garnish with fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Mashed potatoes or sweet potatoes.
Troubleshooting advice:
- If the pastry is not browning evenly, cover the areas that are already browned with aluminum foil to prevent burning.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 160°F to avoid any risk of foodborne illness.
Food history:
- The origin of the meat pie can be traced back to ancient Greece and Rome, where they were often filled with meat and vegetables.
Flavor profiles:
- The lamb and potato pie is savory and hearty, with a rich and meaty flavor.
Serving suggestions:
- Serve the pie hot with a side of vegetables or salad.
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Taste: Savory, Herby, Meaty, Rich, Comforting