Curried Lamb Pot Pie

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This is the right season for comforting pot pies, like this lamb one that I serve with “bashed neeps” (my Irish pal Majella’s short-ism for turnips.)  Combining lamb with potato and curry is an awesome flavor combination–with the turnips to go along on the side. (I sometimes mince a little preserved lemon as a pickle-y condiment to spoon on, too.)

Makes 8 servings

For lamb pie: Ingredients

  • 6 medium sized potatoes, peeled and diced
  • 3 lbs ground lamb
  • 6 to 8 cloves garlic, peeled and finely minced
  • 3 onions, halved and sliced thin
  • 1 Tbsp olive oil
  • 1 Tbsp turmeric
  • 1 Tbsp ground cumin
  • 2 Tbsp curry powder
  • 1 Tbsp chopped tarragon
  • 2 cups green beans, cut into pieces and steamed until bright green and al dente
  • salt and fresh cracked black pepper to taste
  • your favorite pie crust recipe for a one-crust pie


For bashed neeps (pureed turnips): Ingredients

  • 4 large or 6 medium-sized turnips, peeled and diced into cubes
  • 2 Tbsp soy butter (or regular butter)
  • salt & fresh ground black pepper


  1. Boil potatoes until you can pierce with a fork. Do not overcook. Drain. Brown lamb. Pour off fat. Remove meat to an enameled cast iron casserole or dutch oven. Saute onion and garlic in olive oil, partially covered, until very soft. Add spices and tarragon and mix. Add to casserole and toss with meat. Add steamed green beans. Mix in potatoes. Taste and adjust seasoning with salt and plenty of pepper. Preheat oven to 425. Cover casserole with crust.Cut decorative slits (steam vents) on top of crust. Bake in 425 oven until pie crust is golden brown, about 10 minutes.
  2. While casserole crust is baking, boil turnips in water until tender but not overcooked. Drain. Using a hand blender, or regular blender, puree turnips until creamy smooth. Add soy butter and plenty of pepper and salt. Try not to eat them all before the pie is ready. Serve bashed neeps (‘nips) with pie.

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