Lamb Couscous Pot Pie

Having no water due to a burst pipe led to some strange ways to get dinner done. One of the recipes that came out of this experience was a quick pot pie. Using store-bought stock or a small amount of water, it was an easy way to get a hearty meal without having to use lots of liquid to cook in or lots of dishes to clean after. We ate this probably two times per week while waiting to get the pipe repaired, both with lamb and vegetarian-option.

Prep Time: 1.5 (including 1 hour resting)

Cooking Time: 50 minutes total

Servings: 2-4

Ingredients:

  • 1 lb lamb lions, bones removed, 1 inch-bites
  • 1 cup giant couscous
  • 1/2 cup diced tomato w/juices or tomato sauce
  • 3/4 cup water or your favorite stock
  • 1 tsp. pepper
  • 1/2 tsp. cumin
  • 1/2 tsp. fennel seeds
  • 1 store-bought pastry sheet

Choose 2-3 vegetables below for your pot pie:

  • 2 Bell Peppers, chopped small
  • 2 potatoes, chopped bite-size/small
  • 3 stalks celery, chopped small
  • 2-3 carrots, minced
  • 4 mushrooms, diced
  • 1/2 onion, diced

Equipment:

  • Cutting board w/knife
  • Sturdy wooden spoon
  • 8 or 9 inch cake pan
  • Aluminum foil
  • Spoon for stirring
  • Measuring cup(s)/spoons
  1. Thaw the store-bought pastry sheet in the fridge for about an hour. Pre-heat your oven to 400F. Chop your vegetable of choice into bite-sized, small pieces. Cut the meat off the lamb lion chops and sliced into small pieces also. Line a cake pan with aluminum foil. Pull the pastry sheet out of the fridge and, if desired, cut the shape to fit the top of the pan. Put pastry sheet back in fridge to stay cool.
  2. Place vegetables in the pan and cook for 30 minutes. Stir vegetables half-way through. Once finished cooking, bring the pan out and add the lamb, couscous (dried, not already cooked), water or stock, diced tomato, and seasonings. Stir all these gently in the pan to mix. Add the pastry sheet on top.
  3. Cook in the oven at 400F for 20 minutes or until the pastry sheet is flaked and cooked. Warning the contents will be hot for some time, take care bringing it out of the pan. Serve on plate or bowl and enjoy.

Note this recipe can be made vegetarian by omitting the lamb and using vegetable stock or water. If omitting lamb, add another vegetable to your combo such as: potato-celery-mushroom-carrot or potato-bell pepper-carrot-onion.

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