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Lamb Pot Pie

From: food.com

Ingredients

  • 900 Ml chicken/vegetable broth
  • Lamb bone (from leftover leg of lamb)
  • 3 Cups lamb (cut into bite size pieces)
  • 2 Cups carrots (cut into bite size pieces)
  • 2 Cups turnips (cut into bite size pieces)
  • 2 Cups onions, diced
  • 4 Garlic cloves, minced
  • 3 Cups potatoes, diced
  • 1/3 Cup red/white wine (optional)



  • 1/2 Teaspoon dried, or 1 teaspoon fresh thyme
  • 1 Small can mushrooms
  • 1 Cup green peas
  • 1/2 cup celery (thinly sliced) (optional)
  • 1 Cup water
  • 1/3 Cup cornstarch
  • Salt and pepper to taste
  • 1/2 Teaspoon liquid gravy browner
  • 2 Double crust pie crusts, with tops (can use frozen)

Directions

  • In large pot add broth, bone, garlic and onions. Simmer on medium low for 1 hour. Add water if less than 3 inches of liquid in pot.
  • Add thyme, diced lamb, celery, wine and simmer for another 1/2 hour.
  • Add carrots and turnip and bring to a low boil for 15 minutes.
  • Add potatoes and low boil for another 15 minutes.
  • Add mushrooms and peas, reheat to low boil.
  • Add salt and pepper to taste. If needed, add more garlic and thyme.
  • Mix corn starch with 2/3 cup water and slowly add to pot, stirring to thicken broth to desired consistency.
  • Add gravy browning to your liking.
  • Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
  • Enjoy remaining stew as is.

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