Rosemary Lamb Pot Pie with Honey-Thyme Biscuit Crust

"Rosemary-lamb pot pie with honey-thyme biscuit crust served with a side of brown butter parsnip mash with toasted sesame and sage"

Sean.Mahoney06

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5/26/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Savory lamb stew infused with rosemary, topped with honey-thyme biscuits, served alongside buttery parsnip mash with toasted sesame and sage.

lamb comfort-food pot-pie biscuits mash savory

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Name: Rosemary Lamb Pot Pie with Honey-Thyme Biscuit Crust
Yield: 4
Ingredients: 2 lbs boneless lamb shoulder, diced; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 cup frozen peas; 2 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme leaves; 2 cups beef or lamb broth; 1/4 cup red wine (optional); 2 tbsp all-purpose flour; Salt and pepper to taste; For Honey-Thyme Biscuit Crust:; 2 cups all-purpose flour; 1 tbsp baking powder; 1 tsp salt; 1/4 cup cold unsalted butter, cubed; 3/4 cup whole milk; 2 tbsp honey; 1 tbsp fresh thyme leaves; For Brown Butter Parsnip Mash:; 2 lbs parsnips, peeled and chopped; 4 tbsp unsalted butter; 1 tbsp toasted sesame seeds; 6 fresh sage leaves; Salt and pepper to taste; 1/4 cup whole milk

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