Lamb Shepherd's Pie with Leeks, Mushrooms and Edamame


Puff pastry tops this rich, saucy lamb pie.  Make ahead and freeze ready to pop in the oven for a home cooked treat. 


Ingredients List:

  • 1 lb (500 g) SUNGOLD ground lamb
  • 3 cloves garlic, minced
  • 2 leeks, white only, sliced
  • 4 cups (1 L) chopped, brown mushrooms
  • ½ cup (125 mL)           flour
  • 1 Tbsp (15 mL) dried thyme leaves or poultry herb blend
  • 2 cups (500 mL) beef broth
  • 2 cups (500 mL) diced potatoes
  • 1 ½ cups (375 mL) frozen shelled Edamame beans
  • 1 pkg. (400g) frozen puff pastry, thawed
  • Cranberry sauce

Preparation & Directions:

  • In a deep oven proof skillet over medium heat brown ground lamb, remove to a bowl.  In the remaining fat, brown the garlic, leeks and mushrooms until soft and fragrant, about 5 minutes.  
  • Sprinkle flour over mushroom mixture and stir in to make a thick paste. 
  • Slowly stir in beef broth to make thick gravy. 
  • Return browned lamb to the mixture and add the diced potatoes and Edamame beans.   
  • Remove from heat.
  • Preheat oven to 350F (180C).
  • On a clean surface dust with flour and roll puff pastry into a circle large enough to cover the skillet. 
  • Lift pastry onto the mixture in the skillet and tuck the edges around the filling in the interior of the skillet. 
  • With a sharp knife, cut a few slits in the middle of the top of the pastry to vent the steam.  The pastry will cover the filling, but not be draped over the edge. 
  • Bake for 40 to 45 minutes until the pastry is golden, puffed and flakey and the mixture is bubbly. 
  • Let pie rest for 10 minutes before slicing into wedges. 
  • Serve with Cranberry Sauce on the side.
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Prep Time: 30 minutes

Total Time: 1.5 hours

Serves: 6