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.