Lamb Shoulder Pot Pie with Carrots and Thyme

Lamb shoulder likes time, and pot pie gives that time somewhere useful to land. The carrots sweeten the braise, the thyme keeps the richness honest, and the crust makes the whole thing feel collected rather than loose.

3 pounds lamb shoulder
4 carrots
1 onion
4 thyme sprigs
2 tablespoons flour
2 cups stock
1 sheet puff pastry or pie dough
2 tablespoons butter
Kosher salt
Black pepper

Brown the lamb shoulder well, then set it aside while you soften the onion and carrots in the same pot.
Stir in the flour, then add the stock and thyme and return the lamb to the pot.
Cover and braise at 325 degrees Fahrenheit until the lamb is fork-tender, about 2 1/2 hours.
Shred or chop the meat, move the filling to a baking dish, and top with pastry.
Bake at 400 degrees Fahrenheit until the crust is deep gold and the filling bubbles, about 25 minutes.

Let the pie rest at least 15 minutes before serving so the filling thickens properly.