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Lamb Pot Pie

Prep Time:
45 mins.
Cook Time:
30 mins.


  • 2¼ pounds braised American Lamb shoulder, coarsely chopped
  • 1/3 cup olive oil
  • 2 cups onions, chopped
  • 2½ tablespoons chopped garlic
  • 3 tablespoons minced fresh rosemary, divided
  • ¾ cup all-purpose flour
  • 2 quarts lamb or beef broth or stock, heated
  • 1 gallon blanched, cubed parsnips, turnips, carrots, red-skinned potatoes, fennel
  • ½ cup minced chives, parsley, thyme and rosemary
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound shredded filo (kataifi) for crust (or pie dough)


  1. In a large 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. Stir in flour; cook, stirring constantly, for 2 minutes. Slowly whisk in hot stock, a little at a time, mixing well after each addition until smooth and bubbly. Add remainder of the stock, whisking constantly, until all stock is incorporated. Bring to a simmer while whisking; cook 1 minute.
  2. 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. Mixture may be cooled before continuing, if desired.
  3. Stir minced herb mixture of chives, parsley, thyme and rosemary, salt and pepper into pot pie mixture; mix well. Spoon 1¼ cups mixture into 10-ounce individual casseroles; top each casserole with 1/2 cup shredded filo dough (kataifi). Bake at 325°F for 25 minutes or until bubbly and filo is crisp and golden. If top is not browned enough, run under a broiler to finish the browning process. Serve hot.

Source: American Lamb Board