Lamb Pot Pie

Servings:
12

Prep Time:
45 mins.

Cook Time:
30 mins.

Ingredients

2¼ pounds braised American Lamb shoulder, coarsely chopped
1/3 cup olive oil
2 cups onions, chopped
2½ tablespoons chopped garlic
3 tablespoons minced fresh rosemary, divided
¾ cup all-purpose flour
2 quarts lamb or beef broth or stock, heated
1 gallon blanched, cubed parsnips, turnips, carrots, red-skinned potatoes, fennel
½ cup minced chives, parsley, thyme and rosemary
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 pound shredded filo (kataifi) for crust (or pie dough)

In a large heavy pot with lid, heat oil over medium-high heat; add onions and sauté 3 minutes. Stir in garlic; continue cooking 1 minute. Add rosemary; cook, stirring, 1 minute. Stir in flour; cook, stirring constantly, for 2 minutes. Slowly whisk in hot stock, a little at a time, mixing well after each addition until smooth and bubbly. Add remainder of the stock, whisking constantly, until all stock is incorporated. Bring to a simmer while whisking; cook 1 minute.
Stir in blanched vegetables; bring to a simmer, mixing often to prevent sticking. Stir in lamb; return to a simmer. Simmer until vegetables are tender. Mixture may be cooled before continuing, if desired.
Stir minced herb mixture of chives, parsley, thyme and rosemary, salt and pepper into pot pie mixture; mix well. Spoon 1¼ cups mixture into 10-ounce individual casseroles; top each casserole with 1/2 cup shredded filo dough (kataifi). Bake at 325°F for 25 minutes or until bubbly and filo is crisp and golden. If top is not browned enough, run under a broiler to finish the browning process. Serve hot.

Source: American Lamb Board