Grain Free Lamb and Veggie Pot Pies
Tender lamb and vegetable mini pot pies topped with a grain free, gut friendly pastry.
Servings 6
Ingredients
- 1 small red onion, diced
- 3 cloves garlic , crushed
- 2 cups diced kent pumpkin
- 250 mL filtered water
- 2 tsp Meadow & Marrow Bone Broth Concentrate (Lemon & Herb is great)
- 3 cups cooked, shredded lamb (leftover lamb is perfect*)
- 3/4 cup frozen peas, defrosted
- 2 tbsp fresh thyme or rosemary leaves
- extra virgin olive oil
- Pinch Sea salt and black pepper
Pastry
- 1 cup almond meal
- 1.5 tbsp organic tapioca flour
- 1 large organic, free range egg, whisked
- 1 tbsp extra virgin olive oil
- Pinch good quality salt
Instructions
- In a mixing bowl combine all pastry ingredients. Transfer to a flat surface lined with baking paper. Shape into a ball and place another sheet of baking paper on top. Use a rolling pin to roll out to approx. 1/2 cm thick. Set aside in fridge to firm up (this will make it easier to cut into shapes) until you’ve made the filling.
- Meanwhile, in a medium- large saucepan, sauté onion and garlic in olive oil over low- medium heat until soft. Add pumpkin, water and bone broth concentrate. Mix well. Simmer until pumpkin is really soft (overcooked) and mixture begins to thicken from the pumpkin. Stir through lamb, peas and thyme. Season with salt and pepper.
- Transfer lamb mixture to small oven-proof pots.
- Take out chilled pastry from fridge and cut out circular shapes to cover the size of your pots.
- Cover each filled pot with pastry and place in oven for 15-20 minutes or until pastry is lightly golden.
Notes
Recipe Tips:
- **See my recipe forvslow cooked lamb, or you can cook diced lamb in a
saucepan with a touch of broth over low heat until tender. - *The overcooked pumpkin makes the filling natural thickened with the bonus of including extra vegetables. You could also add a touch of tapioca flour to thicken if needed. Cooked and pureed cauliflower will also work to thicken the 'sauce'.
- *If your pastry is too fragile/ soft to handle, transfer to freezer to firm up before cutting into shapes.