Irish Stew Pie

Name: Irish Stew Pie
Ingredients: 1/2 cup plus 1 tablespoon all-purpose flour, divided; 3/4 teaspoon salt, divided; 3/4 teaspoon pepper, divided; 1 pound boneless lamb shoulder roast, cubed; 2 tablespoons canola oil; 2 medium carrots, finely chopped; 1 medium onion, halved and sliced; 1-1/4 cups beef stock; 2 medium Yukon Gold potatoes, peeled and cubed; 1 fresh thyme sprig; 1 bay leaf; 1 teaspoon Worcestershire sauce; 1 teaspoon tomato paste; 3 tablespoons chopped fresh mint; 1 large egg yolk; 2 tablespoons heavy whipping cream; 1 package (17.3 ounces) frozen puff pastry, thawed

"The only thing more comforting than a hearty bowl of Irish lamb stew is when it's baked into a pie! The flavors blend well with lamb, but you can use cuts of beef instead if you wish. —Nicolas Hortense, Perth, Australia..."

INGREDIENTS

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1/2 cup plus 1 tablespoon all-purpose flour, divided

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3/4 teaspoon salt, divided

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3/4 teaspoon pepper, divided

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1 pound boneless lamb shoulder roast, cubed

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2 tablespoons canola oil

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2 medium carrots, finely chopped

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1 medium onion, halved and sliced

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1-1/4 cups beef stock

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2 medium Yukon Gold potatoes, peeled and cubed

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1 fresh thyme sprig

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1 bay leaf

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1 teaspoon Worcestershire sauce

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1 teaspoon tomato paste

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3 tablespoons chopped fresh mint

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1 large egg yolk

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2 tablespoons heavy whipping cream

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1 package (17.3 ounces) frozen puff pastry, thawed

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