Official Blog Launch and Guest Post: Curry Lamb Pot Pie from La Fuji Mama
Today we officially launch the Jarlsberg USA blog with a guest post from one of our favorite bloggers, Rachael of www.lafujimama.com. Rachael has created an easy yet delicious and hearty Curry Lamb Pot Pie. We hope you enjoy her scrumptious dish and sign up for the Jarlsberg USA newsletter so you don’t miss any of our tasty tidbits! We’re giving away these adorable magnets to 100 of our subscribers, so sign up today!
With fall right around the corner, I’ve got comfort food on the brain. The thought of cooler weather and autumn leaves has me thinking about hearty soups and casseroles. Of course, the flip side of the coin is that the departure of summer also means a return to busier schedules. The carefree days of summer are gone, replaced by the hectic weekdays of school, sports, and other activities. So if I’m going to make a big pot of soup or a casserole for dinner during the week, more often than not it needs to be something quick or something that I can make ahead.
Today I’m sharing a recipe that will help you out on one of those crazy weekday nights. A recipe for pot pie, one of my favorite comfort foods. This is a Curry Lamb Pot Pie—a mix of ground lamb, potatoes, onion, and shelled edamame, with a flavorful curry broth.
Instead of a pastry crust, I topped this pot pie with a layer of shredded Jarlsberg cheese. Not only does this cut down on preparation time, but it also makes this dish gluten-free! The Jarlsberg bakes beautifully, melting evenly over the top of the filling, and getting a bubbly brown top. Instead of being gooey, once baked you can cut through it just like a pastry crust, but even better because you get the wonderful nutty creamy flavor of the Jarlsberg cheese.
Not only is this pot pie delicious, but can be made ahead and stored in the refrigerator until you’re ready to pop it into the oven to bake and serve! It also makes a lot, so you can have leftovers to eat later in the week, or you could always bake half and store the other half in the freezer for a dinner in the future. If you’re not a fan of lamb, ground beef is also delicious, and if you don’t have any edamame on hand, peas work just as beautifully!
Curry Lamb Pot Pie
Recipe from Rachael of www.lafujimama.com
Makes 10 to 12 servings
2 tablespoons olive oil
3 medium onions, chopped (about 2 cups)
4 cloves garlic, finely chopped
2 1/2 tablespoons curry powder
2 pounds ground lamb
1 tablespoon kosher salt, divided
2 cups frozen shelled edamame, thawed
1 cup chicken broth
3 1/2 cups diced (1/2-inch) unpeeled golden potatoes
1/3 cup chopped cilantro
2 teaspoons sambal oelek chili paste
3 cups grated Jarlsberg cheese (about 9 ounces)
1. Preheat the oven to 425 degrees Fahrenheit. Grease a 2-quart casserole dish.
2. In a 12-inch skillet, heat the olive oil over medium-high heat. Cook the onion in the oil, stirring occasionally, until soft—about 5 minutes. Add the garlic and curry powder and cook for one minute.
3. Add the ground lamb and 1 teaspoon of the salt. Cook until the lamb is browned, making sure to break up any large lumps of meat. Add the chicken broth and potatoes. Reduce the heat to medium-low, cover and cook, stirring occasionally, until the potatoes are almost tender—about 10 minutes.
4. Stir in the edamame, cilantro, chili paste, and remaining salt until well blended. Remove from the heat and transfer the mixture into the prepared casserole dish, making sure the surface is level. Sprinkle the shredded cheese evenly over the surface.
5. Bake for 25 minutes, or until the cheese melted and golden in spots.
Rachael is a freelance food writer and author of the blog La Fuji Mama, which focuses on bringing world flavors to the family dinner table. Rachael has eaten her way around the world, having lived in a variety of locations, including Paris, Tokyo, Memphis, and Los Angeles. She is a self-proclaimed Japanese cuisine advocate who loves introducing people to such things as the wonders of homemade tofu, the importance of sustainable seafood, and the secrets behind making professional-looking gyoza.