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Lamb & Sweet Potato Pot Pie

 
One serving costs about $2.96 One serving costs about $2.96

$2.96 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 lunch,main course,main dish,dinner
spoonacular Score:58%

Spoonacular Score: 58%

 

You can never have too many main course recipes, so give Lamb & Sweet Potato Pot Pie a try. One serving contains 918 calories, 20g of protein, and 64g of fat. For $2.82 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. 4 people have made this recipe and would make it again. Head to the store and pick up demi glace, caraway seeds, kosher salt, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is good. Try Instant Pot Chicken Pot Pie Soup, Chicken Pot Pie Pockets, and Homemade Chicken Pot Pie Soup for similar recipes.

Ingredients

Servings:
1
1  bay leaf
bay leaf
0.5 Tbsps
0.5 Tbsps black pepper
black pepper
0.75 cup
0.75 cup butter
butter
0.5 tsps
0.5 tsps caraway seeds
caraway seeds
2
2  celery stalks
celery stalks
1 Tbsp
1 Tbsp cornstarch
cornstarch
3 ounces
3 ounces demi glace
demi glace
2.5 cups
2.5 cups flour
flour
3 Tbsps
3 Tbsps flour
flour
2 tsps
2 tsps fresh rosemary
fresh rosemary
1.5 tsps
1.5 tsps fresh thyme
fresh thyme
4 cloves
4 cloves garlic
garlic
8 Tbsps
8 Tbsps ice water
ice water
1 Tbsp
1 Tbsp kosher salt
kosher salt
1 pound
1 pound lamb
lamb
1
1  lemon zest
lemon zest
1.5 Tbsps
1.5 Tbsps milk
milk
some
some olive oil
olive oil
1
1  orange zest
orange zest
1 cup
1 cup frozen peas
frozen peas
some
some pie crust
pie crust
0.5 large
0.5 large red onion
red onion
1 cup
1 cup red wine
red wine
1 tsp
1 tsp salt
salt
0.5 cup
0.5 cup shortening
shortening
1 Tbsp
1 Tbsp sugar
sugar
2 large
2 large sweet potatoes
sweet potatoes
0.5 cup
0.5 cup water
water
1  bay leaf
1
bay leaf
0.5 Tbsps black pepper
0.5 Tbsps
black pepper
0.75 cup butter
0.75 cup
butter
0.5 tsps caraway seeds
0.5 tsps
caraway seeds
2  celery stalks
2
celery stalks
1 Tbsp cornstarch
1 Tbsp
cornstarch
3 ounces demi glace
3 ounces
demi glace
2.5 cups flour
2.5 cups
flour
3 Tbsps flour
3 Tbsps
flour
2 tsps fresh rosemary
2 tsps
fresh rosemary
1.5 tsps fresh thyme
1.5 tsps
fresh thyme
4 cloves garlic
4 cloves
garlic
8 Tbsps ice water
8 Tbsps
ice water
1 Tbsp kosher salt
1 Tbsp
kosher salt
1 pound lamb
1 pound
lamb
1  lemon zest
1
lemon zest
1.5 Tbsps milk
1.5 Tbsps
milk
some olive oil
some
olive oil
1  orange zest
1
orange zest
1 cup frozen peas
1 cup
frozen peas
some pie crust
some
pie crust
0.5 large red onion
0.5 large
red onion
1 cup red wine
1 cup
red wine
1 tsp salt
1 tsp
salt
0.5 cup shortening
0.5 cup
shortening
1 Tbsp sugar
1 Tbsp
sugar
2 large sweet potatoes
2 large
sweet potatoes
0.5 cup water
0.5 cup
water

Equipment

oven
oven
pie form
pie form
blender
blender
bowl
bowl
frying pan
frying pan
oven
oven
pie form
pie form
blender
blender
bowl
bowl
frying pan
frying pan


Instructions

  1. Start with crust. Combine flour, sugar, rosemary, thyme and salt in a large bowl. Add chilled butter and combine with a pastry blender.
  2. Add shortening and combine to cut into flour and butter mixture. Mixture should resemble coarse cornmeal.
  3. Slowly add ice water by tablespoons. Mix well after each addition until dough begins to stick together.
  4. Place dough on a flat surface and divide into 2 even pieces. Roll into balls, dust lightly with flour and wrap in plastic. Place in fridge for at least an hour.
  5. Toss lamb with salt, pepper, caraway seeds, garlic and flour. Set aside.
  6. As dough chills, swirl a bit of olive oil in the bottom of a very wide and deep pan. When sizzling, add lamb pieces and cook on medium heat until just browned. Scoop onto a separate plate.
  7. If necessary, swirl a bit more olive oil in the same pan. Scrape up all the drippings on the pan, then slide onion and celery, cooking down until they soften and go translucent.
  8. Pour in wine and demi glace. Stir well. Add lamb back to the vegetables, followed by peas and bay leaf. Cover, turn down to a simmer and cook about 15 minutes.
  9. Stir together water and cornstarch and pour into lamb and veggies. Mix well. Add sweet potatoes and cook another 5-7 minutes. Remove from heat and cool completely. Remove bay leaf.
  10. Once filling has cooled, take chilled dough and, on a floured surface, roll one ball for bottom crust layer. Drop in 9-inch pie dish and trim edges. Place in the fridge and roll second piece of dough for top.
  11. Remove bottom crust layer from fridge and pour in filling. Top with second layer and trim edges if necessary. Roll top crust edge over bottom crust. Put back in the fridge or pop in freezer 2-4 minutes for a quick chill if dough feels at all soft.*
  12. Just before baking, brush milk over top crust. Bake in a preheated oven at 375 degrees for 45-50 minutes or until golden brown.
  13. Heres where you can make this dish early. Let the filling cool completely in the fridge. When cool, assemble pie with both layers and filling and chill until ready to bake. As for the continuous chilling methods, this is the best way to keep a flakey crust. Never, never, never bake soft, soggy dough. Avoid a disaster and overchill if necessary!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.96
Ingredient
1 bay leaf
½ tablespoons black pepper
¾ cups butter
½ teaspoons caraway seeds
2 celery stalks
1 tablespoon cornstarch
3 ounces demi glace
2.5 cups flour
3 tablespoons flour
2 teaspoons fresh rosemary
1.5 teaspoons fresh thyme
4 cloves garlic
1 tablespoon kosher salt
1 pound lamb
1 lemon zest
1.5 tablespoons milk
some olive oil
1 orange zest
1 cup frozen peas
some pie crust
½ larges red onion
1 cup red wine
½ cups shortening
1 tablespoon sugar
2 larges sweet potatoes
Price
$0.02
$0.09
$1.46
$0.13
$0.03
$0.03
$3.64
$0.42
$0.03
$0.03
$0.16
$0.27
$0.02
$6.04
$0.50
$0.03
$1.33
$0.66
$0.57
$1.82
$0.18
$3.13
$0.81
$0.02
$2.27
$23.68

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of dough you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
961k Calories
20g Protein
64g Total Fat
70g Carbs
15% Health Score
Limit These
Calories
961k
48%

Fat
64g
99%

  Saturated Fat
23g
148%

Carbohydrates
70g
23%

  Sugar
7g
9%

Cholesterol
87mg
29%

Sodium
1702mg
74%

Alcohol
3g
18%

Get Enough Of These
Protein
20g
42%

Vitamin A
12768IU
255%

Manganese
0.82mg
41%

Selenium
27µg
39%

Vitamin B1
0.58mg
39%

Vitamin B3
7mg
37%

Folate
126µg
32%

Vitamin B2
0.47mg
28%

Iron
4mg
27%

Vitamin K
27µg
26%

Vitamin E
3mg
25%

Phosphorus
230mg
23%

Fiber
5g
23%

Vitamin B12
1µg
23%

Zinc
2mg
20%

Vitamin B6
0.36mg
18%

Potassium
601mg
17%

Vitamin C
13mg
17%

Copper
0.32mg
16%

Vitamin B5
1mg
15%

Magnesium
59mg
15%

Calcium
74mg
7%

Vitamin D
0.41µg
3%

covered percent of daily need

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