You’ll have all the luck 🍀 of the Irish when you arrive with this Irish Lamb 🐑 Pot Pie!!!! With fall apart smoked leg of lamb cooked down in a savory stew made with a dark Irish stout, sweet carrots and hearty potatoes. Baked in a savory, butter, flakey homemade pie crust.
Ingredients
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2-1/2 cup AP flour
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1/4 tsp salt
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1 cup butter, chilled and cubed
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1 egg
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1/2 cp cold water
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2 egg yolks for top
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1 leg of lamb
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4 tbsp butter
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2 tbsp flour
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1 cup beef broth
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4 med carrots
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1 small onion
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5 small potatoes
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10 cloves garlic
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1 tbsp tomato paste
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16 oz dark Irish beer
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salt
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pepper
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5 sprigs thyme
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5 sprigs oregano
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1 sprig rosemary
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olive oil
Directions
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Prepare lamb by scoring both sides and cutting slots in the meat to stuff in garlic. Make a garlic paste with 5 of the cloves and minced oregano and thyme (reserve 1 sprig of each for stew) liberally season lamb with S&P and rub paste all over outside. Coat leg with olive oil. Stuff garlic chunks into slits cut.
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Set smoker at 325 indirect. And place lamb on rack. After an hour and half and nice bark has formed wrap leg in butcher paper and turn heat to 400 and cook until meat breaks apart (3-4 hours).
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Make pie crust by adding flour and salt to a food processor. Blend. Slowly add a few pieces of cold butter at time and blending. You should get to the consistency of breadcrumbs. Add in egg and slowly blend in water. You may have to remove from the processor and ones by hand a few times to mix. Divide into 2 and cover each with plastic wrap and place into fridge until ready.
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Make stew by melting butter in a tick sauce pot. Add in onions and carrots and cook down. Once onions are soft add minced garlic and flour. Cook 5 minutes and add tomato paste. Cook another 5 min and add 16 oz beer. Also add 1 cp beef broth. Season to taste. Add potatoes and cook until stew is thick, and veggies are soft.
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Once lamb is pull apart tender shred it up and give a course chop to any long shreds. I used half the meat and added into the stew.
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Preheat oven to 400 degrees. Dust counter with flour and roll out the bigger of the 2 dough balls. Grease a cast iron pan and place in the first sheet of pie dough. Back the bottom by itself for 5 min.
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Remove pan from heat and fill with stew mixture. Roll out second sheet and place on top. Brush with beaten egg yolks and bake 30min until golden brown.
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Let pie rest at least 20 min before cutting and serving. Enjoy with an Irish dark beer!
