Lamb Pot Pie

Menu PartEntree
Cuisine TypeAmerican
Lamb pot pie

Chef Blake Swihart

Foodservice Solutions

Chester Springs, Pa.

Pot pie is the ultimate comfort food. This one takes a bit of a spin from the traditional, with its filling of braised lamb and blanched parsnips, turnips and fennel in addition to the typical potatoes and carrots. A shredded filo dough lid is a quick solution for the top crust of the individual pot pies.


1/3 cup olive oil

2 cups chopped onions

2 ½ tbsp. chopped garlic

3 tbsp. minced fresh rosemary, divided

¾ cup all-purpose flour

2 qt. lamb or beef broth or stock, heated

1 gal. mixed cubed parsnips, turnips, carrots, red-skinned potatoes and fennel, blanched

2¼ lb. braised lamb shoulder, coarsely chopped

½ cup minced chives, parsley, thyme and rosemary, mixed

1 tbsp. kosher salt

1 tsp. cracked black pepper

1 lb. shredded filo (kataifi) for crust (or prepared pie dough)


  1. In large rondo or heavy pot with lid, heat oil over medium-high heat; add onions and sauté 3 minutes. Stir in garlic; continue cooking 1 minute. Add rosemary; cook, stirring, 1 minute.  
  2. Stir in flour; cook, stirring constantly, for 2 minutes. Slowly whisk in hot broth, a little at a time, mixing well after each addition until smooth and bubbly. Add remainder of the broth, whisking constantly, until all is incorporated. Bring to a simmer while whisking; cook 1 minute.
  3. Stir in blanched vegetables; bring to a simmer, mixing often to prevent sticking. Stir in lamb; return to a simmer. Simmer until vegetables are tender. Prepare ahead to this point and cool before continuing, if desired.
  4. To complete, preheat oven to 325 F. Stir minced herb mixture, salt and pepper into lamb and vegetable mixture; mix well. Spoon into twelve 10-ounce individual casseroles; top each casserole with 1/2 cup shredded filo dough (kataifi).  
  5. Bake pot pies for 25 minutes or until bubbly and filo is crisp and golden.  If top is not browned enough, run under a broiler or salamander to finish the browning process.  Serve hot.

Photo courtesy of American Lamb Board

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