Lamb and Pumpkin Pies

Pumpkin season is in full swing, and I have a lot to use, so you will be seeing quite a few pumpkin recipes in the near future. I love pumpkin season, and I take full advantage of it too.

It was another chilly night where warm comfort food was just what was needed. I had more lamb that I needed to use, so I decided to make a lamb and pumpkin pie, similar to a beef pot pie. I made it with a cornbread crust instead of a regular crust, which really livened it up even more. It was delicious and it hit the spot. It was just what we needed.

You can make this as one big pie and spoon it up but I prefer to make them as individual pies. I think they are a lot easier and make for a better presentation this way.

Lamb and Pumpkin Pies

Meat Filling

1-1 1/2 lbs lamb cut into chunks about 1 in in size.

2 cups pumpkin cut into 1/2 inch chunks

1 red bell pepper, diced medium

2-3 sweet peppers, sliced thin

1/2 onion, diced medium

1 TBSP garlic

1 cup corn

1/2 cup couscous

1 tsp cinnamon

1 tsp cumin

1 tsp allspice

1/2 tsp nutmeg

1 cup beef broth

Cornbread Topping

1/2 cup cornmeal

1/3 cup flour

1 TBSP sugar

1 1/4 tsp baking powder

salt & pepper to taste

1/2 cup milk

1 egg

2 TBSP olive oil

Preheat oven to 400* F or 200* C

Spray your ramekins or pan with cooking spray

Cook the lamb, vegetables and spices in a hot skillet with the olive oil for about 7-10 minutes, or until the lamb is cooked and the vegetables are softened.

Add the beef broth and couscous. I used the Israeli pearl couscous. Stir everything together well. Then spoon the mixture into the prepared ramekins.

While the lamb and vegetables are cooking, make the cornbread topping. Combine the cornmeal, flour, salt and baking powder. Whisk the egg, milk and olive oil together then add to the flour and cornmeal mixture. Stir just until everything is thoroughly combined and is moistened. Then evenly spread on top of the meat and vegetables.

Bake for about 20-25 minutes or until the crust is golden and a toothpick comes out clean when inserted in the middle. Serve immediately. This is best when eaten straight out of the oven, when it is nice and hot.

I served it with some of my pumpkin egg bread, Pumpkin Egg Bread and a bold red blend on the side. Because of the cornbread crust, it really didn’t need any extra bread, but I had it and decided to use it. A good fall salad would be a perfect choice for a side dish.

This is a delicious, hearty meal that will definitely take off any chill that comes your way.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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