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“Cool pies completely before covering with plastic and freezing for up to three months. Reheat frozen pies (small or large) in a 375-degree oven for about an hour.”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.
  2. Add 1/3 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring for 2 minutes.
  3. Add Worcestershire sauce, 2 cups water, and lamb. Season with salt, pepper and garlic salt. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
  4. Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.
  5. Add cream and butter to potatoes and mash until fluffy and smooth. Season with 2 teaspoons salt and 1/4 teaspoon pepper.
  6. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are almost browned, 20 minutes. About 5 minutes before the pie is finished baking, top with cheddar, if desired.
  7. Cool slightly; serve.

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