Lamb and Mint Pot Pie


Fresh mint adds a flavorful kick to a favorite comfort food. While chicken pot pie and lamb with mint jelly are old household favorites, lamb with fresh mint beneath a buttery crust offers a refreshing update to family dinnertime.

1¼ cups all-purpose flour, plus additional

1 tablespoon sugar

1 teaspoon salt

4 ounces unsalted butter, cold

1 cup very cold water

Olive oil

2 pounds lamb shank or another inexpensive cut of lamb

2 cloves garlic, minced

5 carrots, chopped

2 small onions, chopped

2 ½ tablespoons tomato paste

1 cup chicken stock

¼ cup mint leaves


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, whisk together the flour, sugar and salt. Cut the butter into small pieces, and, using a pastry knife (also referred to as a ‘pastry blender’), work the butter into the flour mixture. Do this until the largest chunks of butter are the size of peas.
  3. Drizzle the cold water onto the dough and mix well. Gently knead the dough into a ball and wrap it in plastic wrap. Refrigerate the ball of dough for at least an hour.
  4. In an oven-safe skillet, heat a tablespoon of olive oil, then brown the pieces of lamb with the garlic. Bake the lamb in the oven for 15-20 minutes, then pull the meat from the bones. Do not turn off the oven. Cut the meat into small bit-sized pieces.
  5. In a Dutch oven, large pot, or the oven-safe skillet (if it is large enough), heat another tablespoon of olive oil and sauté the carrots and onions until the onions are translucent. 
Serving Size:
Makes 6 servings
Seattle Tilth
Allyse Ingalls