Lamb Pot Pie
- 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)
- 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.
- 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.
- 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