Ingredients
1/2 cup plus 1 tablespoon all-purpose flour, divided3/4 teaspoon salt, divided3/4 teaspoon pepper, divided1 pound boneless lamb shoulder roast, cubed2 tablespoons canola oil2 medium carrots, finely chopped1 medium onion, halved and sliced1-1/4 cups beef stock2 medium Yukon Gold potatoes, peeled and cubed1 fresh thyme sprig1 bay leaf1 teaspoon Worcestershire sauce1 teaspoon tomato paste3 tablespoons chopped fresh mint1 large egg yolk2 tablespoons heavy whipping cream1 package (17.3 ounces) frozen puff pastry, thawed
Preparation
Preheat oven to 350°. In a shallow bowl, mix 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add lamb, a few pieces at a time, and toss to coat; shake off excess. In a Dutch oven, heat oil over medium-high heat. Brown lamb in batches. Remove from pan. Add carrots and onion to same pan; cook and stir until crisp-tender, 6-8 minutes. Stir in remaining 1 tablespoon flour until blended; gradually whisk in stock. Bring to a boil, stirring to loosen browned bits from pan.
Add potatoes, thyme, bay leaf, Worcestershire sauce, tomato paste, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and lamb; return to a boil. Reduce heat. Simmer, uncovered, until sauce is thickened and lamb is tender, 25-30 minutes. Discard thyme sprig and bay leaf. Stir in mint. Transfer to a greased 9-in. deep-dish pie plate. Whisk egg yolk and cream; brush around edge of pie plate to help pastry adhere.
On a lightly floured surface, unfold 1 sheet puff pastry; top with remaining sheet. Roll to fit over pie plate. Carefully place over filling; trim to fit. Using a fork, press crust firmly onto rim of pie plate to seal edge. Brush with remaining egg mixture; cut slits in top. Place on a rimmed baking sheet. Bake until golden brown, 35-40 minutes. Let stand 10 minutes before serving.
