Name: Mutton Pot Pie (Standard)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs Mutton-cubed; 1 cup Carrots-diced; 1 cup Potatoes-diced; 1 cup Peas-frozen; 1 Onion-chopped; 4 tbsp Butter; 4 tbsp All-purpose flour; 4 cups Beef broth; 1 tsp Dried thyme; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 Refrigerated pie crusts

Recipe tier

A hearty and comforting mutton pot pie, perfect for a cozy night in. This recipe uses readily available ingredients and straightforward techniques.

Total 2h 30m

Serves 6

Steps 11

Ingredients 12

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Soul kitchen · 171 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 60m Cook 90m Plate 5m Reset 10m

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Mutton
2 lbs 900 g Mutton-cubed
Vegetables
1 cup 150 g Carrots-diced
1 cup 150 g Potatoes-diced
1 cup 150 g Peas-frozen
1 1 medium Onion-chopped
Sauce
4 tbsp 60 mL Butter
4 tbsp 30 g All-purpose flour
4 cups 950 mL Beef broth
1 tsp 5 mL Dried thyme
tsp 2.5 mL Salt
tsp 1.25 mL Black pepper
Pastry
2 450 g Refrigerated pie crusts

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 375°F (190°C).
In a large pot or Dutch oven, brown the Mutton over medium-high heat. Remove mutton and set aside.
Add the Onion to the pot and cook until softened, about 5 minutes.
Add the Carrots and Potatoes and cook for another 5 minutes.
Stir in the Butter from the Sauce ingredients until melted. Whisk in the All-purpose flour and cook for 1 minute.
Gradually whisk in the Beef broth until smooth. Bring to a simmer, stirring constantly.
Add the browned Mutton, Peas, Thyme, Salt, and Pepper to the sauce. Simmer for 15-20 minutes, or until the mutton is tender and the vegetables are cooked through.
Pour the mutton mixture into a 9-inch pie dish.
Top with the Refrigerated pie crusts, crimping the edges to seal.
Cut vents in the top crust.
Bake for 30-40 minutes, or until the crust is golden brown.