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.
- 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.