Instant Pot Lamb Pot Pie
- 1 lb boneless lamb stew meat
- 1 medium white or yellow onion, finely chopped
- 1 leek, thinly sliced
- 3 red potatoes, halved and thinly sliced
- 1 cup chicken broth
- 1 tbsp diced tomatoes
- 1 tsp mint, finely minced
- 1 tbsp chives, finely minced
- 2 tsp grated ginger
- 3 large cloves of garlic, roasted with olive oil
- 1/2 cup petite green peas
- ⅛ cup dry red wine
- 1 tsp cornstarch
- 2 bay leaves
- salt to taste
- ⅓ cup all purpose flour
- Mumbai Spice Company turmeric
- Jalsa signature spice mix
- 1 sheet puff pastry dough
- 1 tbsp of milk, cream, or half and half
Ingredients for the Spice Mix
- 2 cardamom pods
- ½- 1 tsp black peppercorn (adjust to your preferred heat level)
- ½ tsp green coriander seeds (substitute with dry if needed)
- ¼ tsp turmeric
- ¼ tsp sweet paprika
- ¼ tsp Jalsa signature spice mix (substitute with other garam masala or curry powder if needed)
- First, use a mortar and pestle or a small grinder to crush the whole spices for the seasoning mix. Then add the powdered spices and stir to combine. Add this then to the flour that you will be using to dredge the lamb. Set this aside.
- Place the cloves of garlic, that you’ve tossed in olive oil, kosher salt, and pepper, on a parchment lined baking sheet and roast at 400 degrees until softened. It will probably take about 15 minutes. Keep this for later.
- Rinse the lamb well, drain and pat dry. Then add the lamb in batches to the seasoned flour and gently toss to coat until all the lamb is dredged.
- Prep all the other ingredients- grate the ginger, finely chop the onion, thinly slice the leeks, the mint, and chives. Cut the potatoes in half and thinly slice.
- Blanch the potatoes in boiling water for approximately 5 minutes or just until they are soft. Set this aside for later.
- Heat the IP on sauté mode. Pour olive oil to coat the bottom. Once the oil is heated, sear the lamb in two batches, remove and set aside.
- Then, add a little more oil and the bay leaves, followed by the onions, leeks, and ginger. Sprinkle a little salt and cook until they soften and change color. At this point, add in the diced tomatoes and mint.
- After a minute, add the browned lamb in and stir to combine everything. Pour the chicken broth in and add a little more salt. Cancel sauté mode, cover and pressure cook for 12 minutes. Then Natural Pressure Release (NPR) for 2 minutes, before Quick Pressure Release (QPR.)
- Uncover and add the red wine and roasted garlic. Then stir in the petite peas. To thicken the sauce, dissolve the cornstarch in a little water and add to the pot. Sprinkle a little sugar to balance the flavors and adjust the salt to your taste.
- To assemble, pour the lamb pot pie filling into a pie dish. Sprinkle some of the chopped chives on top, then place the thinly sliced potatoes to cover the top. Sprinkle with a little turmeric and Jalsa spice mix and the remaining chives.
- Finally, place your puff pastry dough on top of the pot pie and brush with the milk, cream, or half and half. Place in a 400 degree oven for approximately 15 minutes or until the pastry is lightly golden.
*Note: If you do not have an Instant Pot, you can make this on top of the stove. You just have to be more patient as you cook the lamb with the onions and leeks covered on low heat for a longer period of time, until the meat becomes tender and the flavors all come together.
Recipe Developer - Owner Jalsa By Veda
Veda is an Indian American mom, wife, teacher, and business woman living in Pittsburgh. Her professional background is in education, but she developed a love of food after 20+ years of cooking for her family. She cooks traditional Indian food, and her strength lies in creativity. She can take spices and flavors of Indian cuisine and use them to create new and unique recipes. Through constant recipe development and creating menus for local pop up dinners in Pittsburgh, she gives reigns to her creativity to use food as a medium for exploring the many facets of identity.
Find her on instagram @jalsabyveda