Shepherd’s Pot Pie
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.