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French lamb pot pie with lots of vegies


  • Heat a thin layer of oil in a very large casserole (or any ovenproof dish) and seal the lamb all over in 2 or 3 lots. Remove.
  • Add a little fresh oil to the casserole, if needed, and gently sauté the onions, carrots and mushrooms until just coloured, stirring now and again and scraping the bottom as you do so.
  • Then add the flour and briefly cook, continually stirring.
  • Pour in the water and add the tomatoes, garlic, thyme, stock paste, seasonings, soy, chilli paste and bay leaves. Stir and bring to the boil.
  • Return the lamb, turn the heat right down and simmer for about 30 mins.
  • Then add the swedes and potatoes. Mix well and continue cooking until everything is tender, adding more water if needed and the peas for the last minute or so. Set aside to cool a little.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Cut rounds in the pastry sheets to fit the top of small bowls. (Larger pies can be made, if you prefer.)
  • Then spoon the lamb mixture into each bowl.
  • Beat together the egg and milk, and brush the pastry edges with the egg wash. Place a pastry round on top of each bowl, press down the sides and brush all over with a decent amount of egg wash. Then cook in the oven for about 20 mins.
  • Serve with mash on the side.
  • nb.  Chicken stock can be used instead of the stock paste and water.


  • olive oil
  • 1 kg cubed lamb shoulder
  • 12 baby onions, peeled
  • 2-3 medium carrots, cut into chunks
  • 12 button mushrooms
  • 2 heaped tbsp plain flour
  • 1½ litres water
  • 2 cans diced tomatoes
  • 4 garlic cloves, crushed
  • 2 fresh thyme sprigs
  • 1 tbsp chicken stock paste
  • sea salt & freshly ground pepper
  • a good splash of soy sauce
  • ½ tbsp chilli paste (optional)
  • 2-3 bay leaves
  • 2 swedes, cut into chunks
  • 12 small chats (baby potatoes), peeled
  • ¾ cup frozen peas, thawed
  • 3 tbsp chopped fresh parsley
  • 3-4 puff pastry sheets
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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