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Lamb Pot Pie With Saffron Pastry

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Pot pies are such wonderful comfort food, chicken or beef or vegetables, they are all good. A savory pie with flaky pastry and a thick rich filling is a mealtime favorite. For a little creative touch I infused the water for the pastry with a generous pinch of saffron; The lamb stew is full of tender chunks of lamb, onion, carrot, parsnip, sweet potato and peas and the flaky saffron infused pastry is delicious when combined with the stew. This recipe made 4 small but deep pot pies. I used 2 small ramekins and 2 small cocottes.

The pies are delicious, baking them you can smell the fragrant saffron and lamb stew, it’s wonderful and the saffron in the pastry is subtle but you know it’s there. I am bringing these little gems to a party, I pretty much start my weekend on Thursday because I must go to Throwback Thursday, it’s so much fun, then I high tail it to Fiesta Friday. The life of a party girl.

Pie Crust

1 1/2 cups all purpose flour

1/2 cup cake flour

1 tsp salt

6 oz cold unsalted butter cut into tbs size pieces

4 tbs cold leaf lard or vegetable shortening

1/2 cup ice cold saffron infused water

See the saffron

See the saffron

Put a generous pinch of saffron in 1/2 cup warm water. Let infuse for at least an hour in the refrigerator, it will be a vibrant yellow.

Whisk the flour and salt. Add the butter and lard or shortening and cut into the flour with a pastry cutter or your hands until it resembles crumbs, there will be small pea size chunks of butter. Thats a good thing. Add the saffron water and mix to combine, Divide into 2 disks and wrap in plastic. Refrigerate at least an hour or overnight,

Lamb Stew

1 1/2 lbs lamb stew meat

1 onion chopped

2 small or 1 large carrot cut into bite size pieces

2 sprigs fresh thyme

A handful of Italian flat leaf parsley chopped

1 clove garlic smashed

1 small parsnip peeled cut into bite size pieces

1 cup halved cherry tomatoes

1 tbs tomato paste

1 small sweet potato or yam peeled and cut into small pieces

1 cup red wine

approximately 2-3 cups stock or water

1 cup frozen peas

salt and pepper to taste

In heavy bottom pan or dutch oven saute the onion, carrot and parsnip in a little olive oil. Remove from the pan and sear the lamb, add the onions back into the pan and add the tomato paste and garlic clove, cook the tomato paste with the meat and vegetables until it caramelizes approximately 2 minutes. De glaze with the red wine and add enough water or stock to just barely cover the meat, add the thyme and parsley and bring to a boil, cover and reduce temperature to medium and cook until sauce is thickened about 1 1/2 hours. Add the sweet potato and cook until tender, approximately 30 minutes, at the end add the peas and cook for another 15 minutes. The stew should be thick with very little liquid. Let come to room temperature and refrigerate overnight. Before spooning into the pies remove the thyme and garlic clove.

Ready to bake

Ready to bake some egg wash and flaky sea salt on the pastry

Making the pot pies.

Roll out your pastry and place bottom crust in your bowl or pie plate, I like to make individual pies. Add the cold stew and cover with top crust, cut a vent in the center, brush with egg wash and sprinkle with a little sea salt. Bake at 375 degree’s until nicely browned and bubbly. Serve immediately.

pot pies just out of the oven

pot pies just out of the oven

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145 Comments Post a comment
  1. Exactly – comfort food – it seems specially ” cooked for you “!- Wonderful – and thank you

    February 7, 2016
    • Thanks so much, I have not made a pot pie in ages they are such a lovely comforting meal.

      February 7, 2016
    • I should prefer vegan – rice and vegetables and saffron – or … !! the choice 🙂

      February 7, 2016
      • I also love that as a matter of fact I am going to use the rest of the saffron dough and make hand pies with roasted roots.

        February 7, 2016
  2. Yumified-love lamb, saffron and all the veggies! Pot pies are so much fun and so delicious. I love that they are individualized. Great job and Happy Eating on this one Suzanne.

    February 7, 2016
    • I don’t eat lamb very often, had it more when Izzy and Nando were here I used to make them lamb stew often (no onions of course) I had not made lamb stew since they passed, It is delicious and I love having it. Thanks so much Cheryl.

      February 7, 2016
      • Enjoy it!

        February 7, 2016
      • :o)

        February 7, 2016
      • You have me hungry for Lamb Kebabs-yes I’ll be making them next week! With a Minty-Yogurt sauce for dipping see what you’ve done now my friend. LOL

        February 7, 2016
      • Oh I am so hungry and a kebob sounds awfully good right now. In car on my way to other appointment.

        February 7, 2016
      • Be careful-got your cell I see! Woo-Hoo!

        February 7, 2016
      • Just got home yep I hear your voice every time reminding me to grab the cell!!

        February 7, 2016
      • Very good glad you are back safe at home! Yep must have tour cell at all times my friend! Did you hear about the Bonnie and Clyde wannabe’s caught in Pensacola, Fl well they were 3 miles from a college friend of mine-crazyyyyyyyyyyyy! Yikes!

        February 7, 2016
  3. Mmmmm, these look DELICIOUS Suzanne. Perfect comfort food for winter 🙂

    February 7, 2016
  4. These are beautiful, Suzanne! I just love pot pies. This is of particular interest because I have next to no experience with saffron (just in that kind of rice [mix so I’ve no idea what kind of saffron or hos much]; yellow rice). Mega hugs my friend. 🙂

    February 7, 2016
    • I love pot pies as well Teagan, I thought of you while this was baking this morning, the smell of the saffron in the pastry along with the lamb stew in the pie was wonderful. Thank you so much.

      February 7, 2016
      • Tee-hee! I’m glad you were still using the “smell” prompt. Next time is “taste.” I’m not sure where I will go with it… 🙂

        February 7, 2016
      • I can’t wait to see where you go with it. One thing for sure is that it’s always exciting, stimulating and so very interesting!!

        February 7, 2016
      • You’re too kind Suzanne. Hugs. 🙂

        February 7, 2016
  5. You are turning food into an art form, Suzanne! Can’t wait to give this a try!

    February 7, 2016
    • Thank you so much, this pot pie was delicious and the saffron in the pastry was so nice.

      February 7, 2016
      • What an inspired combination!

        February 7, 2016
  6. Are there enougt pot pies for all visitors ? 🙂

    February 7, 2016
  7. These look so yummy 🙂 The saffron pastry must be lovely !

    February 7, 2016
    • Thanks Lynne it really is it is a subtle flavor but you can taste it. Thank you so much!😄

      February 7, 2016
  8. This is one beautiful dish Suzanne! It just makes me warm on the insides just looking at it. I actually was just gifted with some saffron from Turkey and am inspired to infuse some pastry!

    February 7, 2016
    • It’s wonderful Julie, I am going to make some roasted veggie hand pies with the remaining dough it has such a lovely flavor. The saffron I used was gifted to me by Azita (figandquinxe) from Iran.

      February 7, 2016
      • Can’t wait to see the veggie pies! I’m going to make a valentine tart today. I’m usually into pies but I’m inspired by your beautiful tarts! Wish me luck.

        February 8, 2016
      • I am so certain your tarts will be amazing. Best of luck. I am so looking forward to all the Valentines posts.

        February 8, 2016
  9. This sounds amazing. The saffron pastry must be lovely 🙂

    February 7, 2016
    • Thank you so much Lynne. Yes the saffron in the pie dough really is nice.

      February 7, 2016
  10. These pie’s looks amazing Suzanne, I will need to try these 😀

    February 7, 2016
  11. These are so gorgeous Suzanne! The saffron pastry has such a beautiful golden colour. The lamb stew sounds so hearty and perfect for winter, especially with all the different vegetables. (And haha, I love your extended party weekend!)

    February 7, 2016
  12. OMG! those look fantastic

    February 7, 2016
  13. What a great idea using the saffron in the pastry. Well done!

    February 7, 2016
  14. It seems this week we bought decided on lamb stew. Guess it’s the cold weather talking… This dish look scrumptious! 🙂

    February 7, 2016
    • I just saw your post come in and am going to check it out, it does seem we are thinking alike, thank you and it is totally comfort food for cold weather.

      February 7, 2016
  15. Beautiful English comfort food at its best. I really love the idea of saffron in the pastry. Does it add a lot to the flavour or does it just give a lovely colour? Either way, these pies look so tempting… 🙂

    February 7, 2016
    • Thank you, the saffron has a subtle flavor, you can taste it but will almost miss it if you don’t know it’s in there. It does add a lovely color thank you!

      February 7, 2016
  16. these look so so good… 🙂 can i substitute with chicken here.. lamb is difficult to find in supermarkets here.

    February 7, 2016
    • Oh yes chicken is wonderful in a pot pie, it’s probably the most popular version of the dish. Thank you so much.

      February 7, 2016
  17. Looks gorgeous! Wow!

    February 7, 2016
  18. Sounds really interesting! What a lovely combination of ingredients!

    February 7, 2016
  19. Another dish that I haven’t prepared for ages – pot pies! Yummy!
    The only question, Suzanne, why did you infuse water with saffron in the fridge? When I do that – I just keep it at room temperature, but usually for 10-15 min only

    February 7, 2016
    • Hi Mila, I am so sorry for the delayed reply. I put warm water so the saffron would start to infuse but the pastry needs ice cold water so I refrigerated it to get it good and cold. Thanks so much.

      February 11, 2016
  20. My first thought on seeing this post’s heading in my email feed was wow great comfort food. And sure enough you mention this in your first sentence. Putting saffron in the pastry water is such a clever idea. 😉

    February 7, 2016
    • Thank you so much! Yes comfort food that’s what comes to mind when I think of a pot pie.

      February 7, 2016
  21. Love pot pies! Haven’t tried with lamb, though. Sounds very delicious and interesting with the saffron and sweet potatoes, too. Very unique and creative! And they look beautiful! Love your small Staub cocottes. I’ve been eyeing the pumpkin and tomato cocottes. They’re so cute! 😄

    February 7, 2016
    • This is my first time with lamb, it’s not dissimilar to beef really. I wanted to make it a little different and took a chance adding some slightly out of the ordinary things. It worked and tastes really good. LOL, thanks love my little Staub coquettes. They are a really good portion size, not too big. I need that. I have to look at the pumpkin and tomato they sound adorable. Thanks Angie.

      February 7, 2016
  22. Wow Suzanne, everything about these pot pies is delicious, but the saffron in the pastry just puts it over the top! Please tell me you fedexed one to me…? 😀 Happy Sunday!

    February 7, 2016
    • LOL, yea fed ex on the way. Thanks Kathryn. The saffron in the pastry adds lovely color and a very mild saffron flavor. It’s nice

      February 7, 2016
  23. Susan #

    You know how to do it right, party girl! 😉

    February 7, 2016
  24. They look gorgeous! Great photos.

    February 7, 2016
  25. These look amazing! I love lamb, but I’ve never put it in a pot pie! Yum!

    February 7, 2016
    • Thanks Sadie it was a first for me and it really worked out nicely,

      February 7, 2016
  26. Looking awesome and delicious, Suzanne! I wouldn’t hesitate a moment to bend my dieting rules for one or two of those pie ramekins! I couldn’t resist! And that little creative touch? Simply brilliant! Thank you for sharing it with us. I’ll sure give it a try!

    February 7, 2016
    • Oh I did bend mine, had one this morning but probably walked off most of the calories today, Thank y9ou so much,

      February 7, 2016
  27. Ahhh…pastry perfection! Love the individual pies

    February 7, 2016
  28. Oh, I like your idea of using up the pastry as hand pies with roasted roots. At last I’m getting itchy for needing to bake some pastry. Even though I’m in need of everything spicy right now. It’s so stormy over here – again. Your pot pies are perfect for this weather!

    February 7, 2016
    • Thanks Johnny, it will only make a few handpies but they will be nice with the roasted roots. Weather here has been ok, well except for the 30 inches of snow but thats gone. More snow tomorrow and Tuesday. I see baking and cooking in my future.

      February 7, 2016
  29. Pot pies are one of my favorite meals! I’ve never tried this kind before but it sounds so delicious.

    February 7, 2016
  30. Reblogged this on ravenhawks' magazine and commented:
    I like pots pies this time of year, they are a great comfort food and these look yummy.

    February 7, 2016
  31. Ok, I am honest, lamb is not on the list of my favourites… but the idea of having some meat pies with a saffron pastry make my mouth watering… such a great recipe you shared with us Suzanne, thanks a lot!

    February 7, 2016
    • This could be done with beef or chicken or even just vegetables if lamb is not something you like Thanks so much Margherita.

      February 8, 2016
  32. Love the saffron water infused pastry crust! I can only imagine how flavorful this must be!! Super tempting pics too , Suzanne 🙂

    February 8, 2016
  33. Yeah!

    February 8, 2016
  34. My mouth is watering, Suzanne. I am not a huge fan of lamb, but I may be a convert after your delicious pot pies. 😀

    February 8, 2016
    • I am not a fan of gamey strong tasting lamb but the mild lamb is so delicious. This one was just that you barely knew you were eating lamb at all, it could have been beef,

      February 8, 2016
  35. Pot pies are always a good dish to serve – I like your lamb version a lot and a special touch with the saffron pastry 🙂

    February 8, 2016
  36. These mini potpies are nothing short of amazing Suzanne. Just beautiful! Love lamb, and your ingredients in the dish. I also love the saffron infused pastry, wow! The finished product looks beautifully crisp on the outside and tender and meaty inside. I have these wee souffle cups and I hardly ever use them except when I make desserts, you’ve given me a great idea, thanks!

    February 8, 2016
    • Yes I used 2 coquettes and 2 mini souffle cups and it worked out nicely. Making pot pies in the souffle cups works really nicely.

      February 8, 2016
  37. These look so delicious and are just the perfect size 🙂 I haven’t had a parsnip in a pot pie before, and it sounds wonderful!

    February 8, 2016
    • Me neither it was a first for lamb, sweet potato and parsnip but luckily it all worked out well. Thank you so much.

      February 8, 2016
      • I love unique dishes. Thanks for sharing!

        February 8, 2016
  38. I can smell it and taste it. Divine!

    February 8, 2016
  39. Anything in a pie is good right???

    February 8, 2016
  40. skd #

    Just saw Jamie making a pot pie a couple of hours back on his show and was craving for one. Now we have this absolutely droolworthy mini pies coming from you. OMG!!!! I want to scratch one off the screen Suzanne. I am that ravenous😋

    February 8, 2016
    • Oh yum I bet his was amazing. Thanks so much Jhuls.

      February 8, 2016
      • skd #

        He made a big pot pie. But your mini versions are out of the world! !
        Hugs and regards
        Ana

        February 8, 2016
  41. Infusing the water like that is a very cool idea! I’m sure it really took these flaky pot pies up a notch!

    February 8, 2016
  42. okiewinegirl2015 #

    Eeeeeee!!! (Jumping up & down) I kneeeewwwwww you were southern – lard. Vegetable shortening. Only way to a delectable crust

    February 8, 2016
    • Lol, I grew up with a Mother who used alll lard or shortening in her pie crust and on the Italian side just lard. Since I hover in both worlds I use butter and lard or shortening, LOL.

      February 8, 2016
  43. Loved everything about the post Suzanne! The crust looks perfect. I might borrow that recipe. And the first photo is just fabulous and so inviting!! ❤️

    February 8, 2016
    • Thank you Sonal the pie crust is easy and consistently good. Thank you, I know a meat pie is not something that appeals to you as a vegetarian. The recipe for the crust is worth trying!!❤️

      February 8, 2016
      • Absolutely! I have been thinking of making a veg Korma pie since sometime..I think now I can binge in it..now that I have your tested pie crust recipe.

        February 8, 2016
      • I am making roasted vegetable hand pies with left over dough. love veggie pies and your korma pie sounds amazing.

        February 8, 2016
  44. Suzanne , this looks so much better than the regular chicken pot pie and saffron infused crust, wow! I am impressed!😀

    February 8, 2016
    • Thanks so much Gerlinde, I love pot pies, chicken or beef or vegetable but never had lamb and decided it would be nice. I usually use lamb in Persian food and saffron is always there. It turned out nicely.

      February 8, 2016
  45. Never tried a lamb pot pie but it sounds so good. Wonderful touch to add the saffron to the crust.

    February 8, 2016
    • Thanks so much, before this I had never tasted a lamb pot pie either. It’s really a nice change from chicken or beef.

      February 8, 2016
  46. Oh my Suzanne! These are pure comfort food! How lovely,saffron and lamb yumm!

    February 8, 2016
  47. Lamb in pie…two of my favorite things! Love it! Great photo too.

    February 8, 2016
  48. Ok, I was wondering how you’d get the Saffron in there; the water, of course!! These look so seriously delish I think my mouth is watering right now. What a very special rendition of a classic recipe.

    Thanks, too, for bringing this by Throwback Thursday! We’ll be pinning, of course!!

    Mollie

    February 9, 2016
    • Thanks Mollie, Yes when I was thinking about how to add saffron I thought using it in the water for the pastry would be interesting, Happy to bring to the party,

      February 9, 2016
  49. Wow Suzanne– these look super delicious! –rich stew with that flakey crust. I made chicken pot pies years and years ago– could I do this?? I noticed the cake flour int he pastry. Why did you include that? Luscious post!

    February 9, 2016
    • Thank you Rhonda. The cake flour makes the AP flour lighter more like a pastry flour, It produces a light and tender crust.

      February 9, 2016
      • I’ll have to look it up Suzanne. I learn a whole lot reading your blog!! thanks friend. xox

        February 11, 2016
  50. Indeed, pot pies are such wonderful comfort food, especially ones with flaky pastry ! Adding saffron to the pastry goes so well with the lamb filling. Excellently developed recipe, Suzanne! 🙂

    February 9, 2016
    • Thank you so much Fae. It really doesn’t get more comforting than pot pie I remember looking forward to them when I was a child.

      February 9, 2016
  51. I love eating pot pies too! I first made it with shortcrust pastry, but now I’m loving it more with puff pastry (so much more sinful too oops!) The idea of saffron pastry sounds really interesting, it must have go really well with the lamb!

    February 11, 2016
    • Thank you so much Jasline, nothing more homey and comforting than a pot pie.

      February 11, 2016
  52. These look delicious, I may have to try these sometime 🙂

    February 11, 2016
  53. You are on a roll! These look great. Love the idea for a saffron crust.

    February 11, 2016
  54. petra08 #

    These pot pies looks perfect! true and tasty comfort food! In love the colour of your pastry! Simply stunning! Yum! 🙂

    February 12, 2016
  55. These belong on a magazine cover, Suzanne. Fabulous job.

    February 14, 2016
    • Again, I am so sorry for not seeing this. Thank you that coming from you is the ultimate compliment. Thank you.

      February 15, 2016
  56. Savoury pies always go down well at this time of year, and these look really delicious. I would not have thought of including saffron in my flaky pastry, but it sounds like a wonderful idea.

    February 16, 2016
    • Thanks Millie, agree that savory pies in the winter are a great comfort food. The saffron because I only used a pinch was subtle but you could definitely taste it and it gave the pastry a lovely almost exotic feel.

      February 16, 2016
  57. Wow, saffron already goes so well with lamb, I can only imagine that it goes perfectly with pot pie!

    July 21, 2016
    • Thank you so much Rumi, yes love saffron and lamb and thought it would be interesting to add to the pastry. Thank you so much.

      July 21, 2016

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