A comforting and flavorful pot pie made with tender lamb and hearty vegetables, perfect for using up leftovers.
Combine the diced lamb, carrots, turnips, onions, garlic, potatoes, peas, and celery in a large pot.
Ensure all vegetables are evenly diced for consistent cooking.
Add the thyme, red wine, and beef broth to the pot and bring to a simmer.
Simmer gently to allow flavors to meld together.
Mix the cornstarch with a small amount of water and stir into the pot to thicken the sauce.
Add the cornstarch mixture gradually to avoid lumps.
In a mixing bowl, combine flour and butter, then add the egg and cold water to form a dough.
Chill the dough for 30 minutes for easier rolling.
Roll out the dough and line a pie dish with half of it.
Use a lightly floured surface to prevent sticking.
Fill the pie dish with the prepared filling and cover with the remaining dough, sealing the edges.
Cut small vents in the top crust to allow steam to escape.
Bake the pie in a preheated oven at 375°F (190°C) for 40-45 minutes until golden brown.
Place the pie dish on a baking sheet to catch any drips.
Let the pie cool slightly before serving.
Allowing the pie to cool helps the filling set for easier slicing.
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