Lamb & Sweet Potato Pie
This hearty, rosemary-scented pie makes a delicious one-pot meal. In the main recipe, we bake it in a pastry crust, but you can also put the filling under a puff-pastry lid or mashed potatoes, shepherd’s-pie-style. (See Variations, below.)
- Serves: 4-6
- Course: Dinner
- 2 lbs boneless lamb shoulder, trimmed and cut in small chunks (about 3/4
- 2 tsp kosher or sea salt (10 ml)
- 1 tsp freshly ground black pepper (5 ml)
- 1/3 cup flour (75 ml)
- olive oil (approx.) (45 ml) 3 tbsp
- 1 large onion, chopped
- 2 stalks celery, chopped
- 3 cups chicken or lamb stock (approx.) (750 ml)
- 1 tbsp chopped garlic (15 ml)
- 2 tbsp chopped fresh rosemary (30 ml) or 2 tsp dried rosemary (10 ml)
- 1 small sweet potato, peeled and cubed
- 1 19 oz (540 ml) can navy beans or white kidney beans, rinsed and drained
- egg wash (1 egg yolk mixed with 1 tbsp/15 ml cream or water)
- Season lamb pieces with salt and pepper, and toss in flour to coat. (Reserve any flour that doesn’t adhere to lamb.)
- In a large, heavy-bottomed skillet or flame-proof casserole, heat 1 tbsp (15 ml) of the oil over medium-high heat. Place a small batch of lamb pieces in the pan and brown well on all sides. Remove meat with a slotted spoon and set aside. Repeat with remaining lamb, adding additional oil as needed.
- Reduce heat to medium. Cook onion and celery in 1 tbsp (15 ml) oil until soft (about 10 minutes). Add any reserved flour and cook for 1 minute. Deglaze pan with 1 cup (250 ml) stock, scraping up crispy bits. Return lamb to pan with garlic, rosemary, and enough of remaining stock to just cover the meat. Bring to a boil, reduce heat, and simmer, partially covered, until slightly thickened, about 30 minutes.
- Add sweet potato and beans and simmer, partially covered, until potato is cooked and stock has thickened, about 30–45 minutes. Taste and adjust seasoning, and set aside to cool.
- Preheat oven to 375°F (190°C). Make Lemon Short Crust Pastry. Roll out pastry for a double-crust pie.
- Line a 9" (23 cm) pie plate with pastry. Add cooled filling and brush outer edge of pastry with a little water. Place pastry lid over filling, crimp edges to seal, and cut vent holes in the top.
- Brush top of pie with egg wash. Bake in preheated oven 30–40 minutes, or until pastry is golden. Allow pie to rest for 10 minutes before serving.
- The filling can be prepared a day ahead and refrigerated, or further ahead and frozen.
- - For a shepherd’s-pie-style topping, place the filling in a shallow, ovenproof dish and top with mashed potatoes or Potato-Celery Root Mash. Brush top with 1 tbsp (15 ml) melted butter and place in 375°F (190°C) oven for 30–40 minutes until filling is hot and top is golden brown.
- - Puff-pastry lid: Place filling in a shallow, ovenproof casserole. Thaw 1/2 pkg. of puff pastry (a 200 g block) following package directions and roll out to size needed to cover casserole. Place pastry on top of casserole and brush with egg wash. Bake in preheated 400°F (200°C) oven for 5–10 minutes, then reduce heat to 350°F (180°C) and continue baking for 30 minutes more, until puff pastry is golden.
- - Individual Lamb and Sweet Potato Pasties: Use filling to make individual pies.