Warm up with Todd English’s lamb pot pie

Lamb pot pie

In a medium roast pot, add oil and cook the stewed lamb until brown, about 5 minutes. Remove meat. Add more oil and add celery, garlic and onions, and slowly cook until caramelized. Season with curry powder and salt and pepper. Once mixture is cooked (about 10 minutes) add carrots and turnips and mix for about 2 minutes. Add all your meat back into pan. Add rosemary and thyme. Deglaze the meat with red wine, add your stock and vinegar. Add allspice, star anise and cinnamon, cover, and cook for 45 minutes on low to medium flame. Remove from heat.

Take your casserole dish and fill with meat mixture. Cover top with a layer of buttered puff pastry and cut to fit. Bake casserole in 350-degree oven for 8-10 minutes until golden brown. Remove and cut into four sections. (If you prefer individual pies you may make 4 small casseroles).

Cucumber salad
In a bowl whisk together oil and vinegar, garlic, lemon zest and oregano. Toss salad ingredients in and mix until dressed, and top with feta. Serve as a first course or with the lamb pot pie.