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.