Legendary Lamb Pie
Ingredients
- 3 tablespoons olive oil ⓘ
- 2 lbs lamb shoulder meat, diced ⓘ
- 1 pinch salt and pepper ⓘ
- 1 onion, finely chopped ⓘ
- 2 celery ribs, finely chopped ⓘ
- 2 carrots, finely chopped ⓘ
- 3 garlic cloves, finely chopped ⓘ
- 1 cup red wine ⓘ
- 34 ounces beef stock ⓘ
- 2 bay leaves ⓘ
- 3 sprigs thyme ⓘ
- 2 rosemary, stalks
- 1 cup ricotta cheese ⓘ
- 2 large sweet potatoes, peeled and chopped ⓘ
- 1 tablespoon butter ⓘ
Instructions
- Preheat oven to 300 degrees F.
- Season lamb meat with a pinch of salt & pepper, before adding 2 Tbsp of oil to a dutch oven on medium-high heat. Brown Meat until golden brown all over, you may do this in batches.
- Remove meat from pan add remaining olive oil along with the onion, garlic, celery and carrots. Cook for 5-7 minutes or until browned.
- Add meat back to the pan along with red wine, cook for 1-2 minutes until wine reduces to bubbles, pour in stock and add the bay leaves, thyme rosemary and a pinch of salt & pepper.
- Bring to a boil cover with a lid and place in the oven to cook for 4-6 hours or meat falls apart. Remove from the oven and cook on stove top with lid off until sauce reduces by a third.
- Meanwhile, bring another pot of water to a boil add a pinch of salt and cook potatoes for 8-10 minutes or until easily pierced with a knife. Drain and mix in a bowl with 1 tbsp of butter and season with salt and pepper.
- Turn your broiler or grill on, spoon ricotta on top of lamb mix, followed by potato mix, and cook for 5-7 minutes or until slight little bits of golden color appear on the surface. Take straight to the table :).
Nutrition & Diet Analysis (per serving)
957
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).