Aussie Lamb Pot Pie with Puff Pastry Crust

Lamb Pot Pie with Puff Pastry Crust combines a rich and creamy lamb filling with a buttery crust. This recipe is simply delicious and easy to make.

INGREDIENTS

– lamb – onion – carrots – celery stalks – garlic cloves – potatoes – butter – milk – beef broth

STEP 1

Cut up your raw vegetables and lamb in equal-sized pieces. Saute the vegetables until they just begin to soften. They will finish cooking in the oven.

STEP 2

Add the Herbes de Provence, garlic, salt, and pepper. In a small saucepan, melt the remaining butter. Add the flour and whisk until smooth. Add the milk and cook until thickened.

STEP 3

Add the flour mixture into the dutch oven and stir until combined. Cook until ingredients have thickened.

STEP 4

Roll out puff pastry and cut to the shape of your dish.  Spray the dishes with non-stick cooking spray or brush them with cooking oil. Fill each dish 3/4 full.

Slightly stretch puff pastry over filling and crimp over the edge of the dish to seal.

STEP 5

Whisk egg white with 1 teaspoon of water. Brush the tops of the puff pastry lightly.

STEP 6

Put the filled dishes on a rimmed baking sheet. Bake until golden,  20 to 25 minutes.

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