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Deep Dish Lamb Pie
3 medium potatoes, peeled and diced
2 1/2 cups milk
1 small celery root, trimmed, peeled and diced
2 teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon olive oil
1 onion, peeled and minced
2 cloves garlic, peeled and minced
1 pound ground lamb
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon saffron threads
1 tablespoon grated lemon rind
1/4 cup minced dried apricots
1/4 cup slivered almonds
1 acorn or butternut squash, peeled and diced
3/4 cup chicken broth
3 tablespoons minced cilantro leaves
Place potatoes and milk in a saucepan. Simmer slowly, about 6 minutes. Add celery root. Simmer until tender, about 6 minutes. Drain, reserving the milk. Pass potatoes and celery root through a food mill. Stir in 1/2 cup of the reserved milk, 1 teaspoon salt and pepper. Set aside.
Heat olive oil in large non-stick skillet over medium-low heat. Add onion and garlic, and cook until soft, about 7 minutes. Add lamb and add spices. Increase heat to medium-high. Cook, stirring frequently, until lightly browned. Stir in remaining ingredients, including reserved milk and remaining salt. Increase heat to high. Simmer 5 minutes.
Place lamb mixture in a 10 inch quiche dish. Spread potato puree evenly over top. Cover with foil. Bake 1 hour at 350 degrees. Preheat broiler. Place dish under broiler until top is brown.
Serves 6.
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Deep Dish Lamb Pie
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Category: Recipes
Prep Time: Cook Time: Total Time:
Deep Dish Lamb Pie
3 medium potatoes, peeled and diced
2 1/2 cups milk
1 small celery root, trimmed, peeled and diced
2 teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon olive oil
1 onion, peeled and minced
2 cloves garlic, peeled and minced
1 pound ground lamb
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon saffron threads
1 tablespoon grated lemon rind
1/4 cup minced dried apricots
1/4 cup slivered almonds
1 acorn or butternut squash, peeled and diced
3/4 cup chicken broth
3 tablespoons minced cilantro leaves
Place potatoes and milk in a saucepan. Simmer slowly, about 6 minutes. Add celery root. Simmer until tender, about 6 minutes. Drain, reserving the milk. Pass potatoes and celery root through a food mill. Stir in 1/2 cup of the reserved milk, 1 teaspoon salt and pepper. Set aside.
Heat olive oil in large non-stick skillet over medium-low heat. Add onion and garlic, and cook until soft, about 7 minutes. Add lamb and add spices. Increase heat to medium-high. Cook, stirring frequently, until lightly browned. Stir in remaining ingredients, including reserved milk and remaining salt. Increase heat to high. Simmer 5 minutes.
Place lamb mixture in a 10 inch quiche dish. Spread potato puree evenly over top. Cover with foil. Bake 1 hour at 350 degrees. Preheat broiler. Place dish under broiler until top is brown.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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