Name: Irish Stew Pie
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 6 servings
Cuisine: Europe, Irish
Ingredients: 1/2 cup plus 1 tablespoon all-purpose flour, divided; 3/4 teaspoon salt, divided; 3/4 teaspoon pepper, divided; 1 pound boneless lamb shoulder roast, cubed; 2 tablespoons canola oil; 2 medium carrots, finely chopped; 1 medium onion, halved and sliced; 1-1/4 cups beef stock; 2 medium Yukon Gold potatoes, peeled and cubed; 1 fresh thyme sprig; 1 bay leaf; 1 teaspoon Worcestershire sauce; 1 teaspoon tomato paste; 3 tablespoons chopped fresh mint; 1 large egg yolk; 2 tablespoons heavy whipping cream; 1 package (17.3 ounces) frozen puff pastry, thawed

The only thing more comforting than a hearty bowl of Irish stew is having it baked into a pie! The flavors blend well with lamb, but you can use cuts of beef instead if you wish. —Nicolas Hortense, Perth, Australia

Ingredients

1/2 cup plus 1 tablespoon all-purpose flour, divided

3/4 teaspoon salt, divided

3/4 teaspoon pepper, divided

1 pound boneless lamb shoulder roast, cubed

2 tablespoons canola oil

2 medium carrots, finely chopped

1 medium onion, halved and sliced

1-1/4 cups beef stock

2 medium Yukon Gold potatoes, peeled and cubed

1 fresh thyme sprig

1 bay leaf

1 teaspoon Worcestershire sauce

1 teaspoon tomato paste

3 tablespoons chopped fresh mint

1 large egg yolk

2 tablespoons heavy whipping cream

1 package (17.3 ounces) frozen puff pastry, thawed

Instructions

1 Preheat oven to 350°. In a shallow bowl, mix 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add lamb, a few pieces at a time, and toss to coat; shake off excess. In a Dutch oven, heat oil over medium-high heat. Brown lamb in batches. Remove from pan. Add carrots and onion to same pan; cook and stir until crisp-tender, 6-8 minutes. Stir in remaining 1 tablespoon flour until blended; gradually whisk in stock. Bring to a boil, stirring to loosen browned bits from pan.

2 Add potatoes, thyme, bay leaf, Worcestershire sauce, tomato paste, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and lamb; return to a boil. Reduce heat. Simmer, uncovered, until sauce is thickened and lamb is tender, 25-30 minutes. Discard thyme sprig and bay leaf. Stir in mint. Transfer to a greased 9-in. deep-dish pie plate. Whisk egg yolk and cream; brush around edge of pie plate to help pastry adhere.

3 On a lightly floured surface, unfold 1 sheet puff pastry; top with remaining sheet. Roll to fit over pie plate. Carefully place over filling; trim to fit. Using a fork, press crust firmly onto rim of pie plate to seal edge. Brush with remaining egg mixture; cut slits in top. Place on a rimmed baking sheet. Bake until golden brown, 35-40 minutes. Let stand 10 minutes before serving.