Shep­herd’s Pot Pie

Woman's World - - Made By You -

Short­cut flaky puff pas­try tops this juicy meat and veg­gie pie, turn­ing an ev­ery­day dish into a gourmet-good din­ner! 2 lbs. ground lamb 4 Yukon Gold pota­toes, cut into 3/4" pieces 3 medium car­rots, peeled and chopped 3 ribs cel­ery, chopped 1 shal­lot, chopped 2 cups beef broth 3 Tbs. tomato paste 2 Tbs. Worces­ter­shire sauce 1 Tbs. chopped fresh thyme leaves 1 tsp. kosher salt 1/2 tsp. ground black pep­per 1 cup frozen peas 1 sheet frozen puff pas­try (from 17.3 oz. pack­age), thawed

Pre­heat oven to 400°F with rack in cen­ter po­si­tion. Cook lamb in medium (5- to 6-qt.) Dutch oven over medium-high heat, break­ing it up with wooden spoon or spat­ula, un­til browned, about 10 min­utes. Add pota­toes, car­rots, cel­ery and shal­lot; cook un­til veg­eta­bles are ten­der, 10-15 min­utes. Stir in broth, tomato paste, Worces­ter­shire, thyme, salt and pep­per; bring to sim­mer. Sim­mer 5 min­utes, then re­move from heat. Stir in frozen peas.

Cut 3 large slits in puff pas­try; drape pas­try over stew, fold­ing edges up sides of pot. Trans­fer pot to oven. Bake un­til crust is deeply golden brown, about 25 min­utes. Cool slightly be­fore scoop­ing out and serv­ing hot. Serv­ings: 6. Cals.: 686; Protein: 34 g.; Fat: 43 g. (18 g. sat­u­rated); Trans fat: 2 g.; Chol.: 110 mg.; Carbs.: 41 g.; Sodium: 1,035 mg.; Fiber: 5 g.; Sugar: 6 g. Kitchen time: 50 min­utes. To­tal time: 1 hour, 20 min­utes.

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