Even though I'm perfectly ready for spring, the weather has other ideas. For the past couple of days, the sky has been spitting drizzle, freezing rain and snow, leaving the streets a complete mess. How do I deal with this? I stay inside and don't do anything. Except cook, of course!
When it's cold and snowy outside, I want something warm and hearty. Pot pies are the perfect answer. When I was little, we would have homemade chicken pot pie, but I decided to play with some ingredients and make it a little more interesting.
Lamb and Pea Pot Pie
1-2 T. olive oil
1 onion, diced
1 garlic clove, minced
3/4 lb. - 1 lb. ground lamb
1 tsp ground turmeric
1/2 tsp. allspice
2 T. flour
3 c. chicken stock
1/2 c. water
5-6 small red potatoes, diced
1 c. frozen peas
Pie Crust (homemade or store bought sheets)
Milk, for pie crust
Note: You can use ground beef instead of lamb, but the lamb is really delicious. Try it!
Heat 1 T. olive oil in large skillet over low heat. Add the onion and a pinch of salt and let cook until onions are tender, about 5 minutes. Bump up the heat to medium and add the lamb. Add the turmeric, allspice and garlic. Cook until the meat is browned.
Remove the skillet from the heat and add the flour and 1 T. of the chicken stock. Return the skillet to the heat and add the remaining stock and water. Bring to a boil, then reduce the heat until it is simmering. Add the potatoes. Simmer gently until the liquid reduces and the potatoes cook through, about 20-25 minutes.
Preheat the oven to 400 degrees. Spoon the filling into a prepared pie shell (frozen or homemade). Add another sheet of pie dough, covering the filling. Gently press the two sheets of pie crust together. Trim off the excess dough. Fold the pie dough over (this is the dough that is hanging over the pie dish) and tuck it under into the dish.
Cut three small slits in the top of the dough. Brush the top of the pie all over with some milk. Bake for 30-40 or until pie is golden.
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