Feeding The Farmer
🥧 Lamb Roast Pot Pie with Carrots, Potatoes & Lamb Dripping Gravy

In this series of feeding the farmer, I try to share recipes that we truly make & enjoy on the farm. Simple. Hearty. Delicious. This lamb pot pie is a fun twist on the traditional chicken pot pie, & is the perfect meal for those cold winter nights after feeding animals & working outside!

 

🥧 Lamb Roast Pot Pie with Carrots, Potatoes & Lamb Dripping Gravy

 

Ingredients

 

Filling

•

3–4 cups cooked lamb roast, chopped or shredded

•

2 tbsp lamb drippings

•

1 tbsp butter (only if drippings are lean)

•

1 medium yellow onion, finely diced

•

2–3 medium carrots, peeled & diced

•

2 medium Yukon Gold or russet potatoes, peeled & diced small

•

2 cloves garlic, minced

•

2 tbsp all-purpose flour

•

1½–2 cups lamb stock or bone broth

•

¼ cup heavy cream

•

1 tbsp fresh rosemary, finely chopped

•

1 tsp fresh thyme (or ½ tsp dried)

•

½–1 tsp salt, to taste

•

½ tsp black pepper

 

Crust

•

2 pie crusts

 

Instructions

 

1. Par-cook the Potatoes

 

(This ensures tender potatoes inside the pie)

•

Boil diced potatoes in salted water 5–7 minutes, just until barely fork-tender.

•

Drain and set aside.

1. Make the Lamb Dripping Gravy

2.  

Heat a large skillet or Dutch oven over medium heat.

1.  

Add lamb drippings (and butter if needed).

1.  

Sauté onion and carrots for 6–8 minutes until softened.

1.  

Add garlic, cook 30 seconds.

1.  

Sprinkle in flour, stirring constantly for 1–2 minutes.

1.  

Slowly whisk in lamb stock, scraping up any browned bits.

1.  

Simmer until thick, rich, and glossy.

1. Build the Filling

2.  

Stir in:

•

Lamb roast

•

Par-cooked potatoes

•

Rosemary & thyme

•

Salt & pepper

1.  

Add cream.

1.  

Simmer gently 2–3 minutes, then remove from heat.

1.  

Taste and adjust seasoning — lamb loves salt and herbs.

1. Assemble the Pot Pie

2.  

Preheat oven to 400°F (205°C).

1.  

Spoon filling into bottom pie crust .

1.  

Top with pie crust, crimp edges.

1.  

Cut steam vents.

1.  

Optional: Brush crust with egg wash for golden finish.

1. Bake

•

Bake 35–40 minutes, until crust is golden and filling bubbles.

•

Rest 10 minutes before serving.