How to Make Lamb & Vegetable Pie

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be homemade.

lamb

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner, while ground beef is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes add nutrients, while instant is budget-friendly.

Preheat the oven to 400°F (200°C).

Peel and chop the potatoes into chunks.

Boil the potatoes in salted water until tender, about 15-20 minutes.

Drain the potatoes and mash with butter and milk until smooth; season with salt and pepper.

In a large skillet, heat oil over medium heat and sauté onions and garlic until translucent, about 3-4 minutes.

Add the lamb to the skillet and cook until browned, breaking it up with a spoon, about 5-7 minutes.

Stir in carrots, peas, thyme, and rosemary; cook for another 5 minutes until vegetables are tender.

Sprinkle flour over the mixture and stir to combine; cook for 2 minutes to remove raw flour taste.

Gradually add beef broth, stirring until the mixture thickens; season with salt and pepper.

Transfer the lamb mixture to a baking dish and spread the mashed potatoes evenly on top.

Use a fork to create texture on the potato topping for browning.

Bake in the preheated oven for 25-30 minutes until the top is golden brown.

Let the pie rest for 5-10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens