Ingredients
The following ingredients have 4 Servings
- 2 lbs lamb (cut into small pieces)
- 1 onion (diced)
- 2 carrots (diced)
- 2 celery stalks (sliced)
- 2 garlic cloves (minced)
- 2 potatoes (skin on and diced)
- 6 tbsp butter (divided)
- 1/2 cup milk (your choice, I used fat-free)
- 2 cups beef broth (14.5 oz can is fine)
- 2 tsp Herbes de Provence
- 1 tsp salt
- 1/2 tsp pepper
- 4 tbsp flour
- 2 sheets puff pastry
- 1 egg white
Instruction
- Preheat the oven to 400°F.
- In a dutch oven, melt 2 tablespoons of butter and cook carrots, onion, and celery. Saute until they start to soften, about 3-5 minutes.
- Add the broth, potatoes, and lamb and cook until potatoes start to soften approximately 10 minutes.
- Add the Herbes de Provence, garlic, salt, and pepper.
- In a small saucepan melt the remaining 4 tablespoons of butter. Add the flour and whisk until smooth. Add the milk and cook until thickened.
- Add the flour mixture into the dutch oven and stir until combined. Cook until ingredients have thickened.
- Roll out puff pastry and cut to the shape of your dish. Spray the dishes with non-stick cooking spray or brush them with cooking oil. Fill each dish 3/4 full. Slightly stretch puff pastry over filling and crimp over the edge of the dish to seal.
- Whisk egg white with 1 teaspoon of water. Brush the tops of the puff pastry lightly.
- Put the filled dishes on a rimmed baking sheet. Bake until golden, 20 to 25 minutes.