Description
Rich pot pie, perfect evening comfort food on a cold night! It is labor-intensive and expensive, but the end result is worth the effort–avoid shortcuts and substitutions if possible. Lobster stock is the easiest way to cut down on cost without sacrificing taste.
Ingredients
- ½ cup clarified butter, divided
- 1 cup minced onion
- 1 tablespoon thinly sliced shallots
- 1 tablespoon minced garlic
- 1 tablespoon thinly sliced leeks
- 1 cup diced acorn squash
- 1 cup minced parsnips
- 1 cup diced carrots
- 1 cup minced celery
- ½ cup diced celery root (celeriac)
- ½ cup all-purpose flour
- 4 cups lobster stock
- 1 cup minced crimini mushrooms
- 6 tablespoons sherry wine
- ½ cup chopped fresh tarragon
- ½ cup chopped fresh parsley
- ¼ teaspoon hot pepper sauce (such as Tabasco®)
- salt and ground black pepper to taste
- 2 bay leaves
- 2 tablespoons sherry vinegar
- 1 cup cooked and coarsely chopped lobster meat
- 1 cup sweet baby peas
- 1 (17.5 ounce) package frozen puff pastry, thawed
Prep Time: 1 hr
Cook Time: 1 hr 27 mins
Total Time: 2 hrs 27 mins
Servings: 8