1 cup peas
1 cup sliced mushrooms
1/4 cup carrots
1 cup boiled cubed potatoes
1 cup beef broth
1/2 cup red burgundy wine
1/2 cup fire roasted tomatoes or diced tomatoes drained
1 tablespoons chopped fresh parsley
1 pound leftover leg of lamb cut into chunks
2 cloves finely minced garlic
1/4 teaspoon, mint, oregano and garlic powder
1 1/2 tablespoons wondra flour or cornstarch mixed in cold water to make a paste
1 beaten egg yolk
In a medium saucepan, combine the cooked lamb, vegetables, garlic, tomatoes, herbs, spices, broth and wine. Mix well. Heat this mixture till boiling then add the cornstarch cooking for one minute. Pour this into a prepared crust. Cover with a top crust. Brush with egg yolk. Bake on 400 degree hot oven until browned on top around 55 minutes.
Crust:
2 cups flour1/2 teaspoon salt mix together with flour
2/3 cups shortening cut into the flour then add
4 1/2 tablespoons ice water
Mix till dough forms a ball...Roll out on floured board two 9 inch crust and line pie plate.
Claudia, I never thought of using lamb for pot pie! Bill would LOVE this :) Thanks for the inspiration~
ReplyDeleteWow this looks and sounds awesome. I am going to have to hunt down some lamb, for some reason it is not stocked in grocery stores around here.
ReplyDeleteThis reminds me of a stand at the farmers market where we find pies of all different kinds, some Australian pies with lamb.
ReplyDeleteWhat a grand idea. Beautiful! Now, I just ave to ensure that some lamb is leftover.... or just buy the chunks!
ReplyDeleteThis is a tasty idea! Leg of lamb is a lot of meat for both the hubby and I so there is always leftovers. This is a gourmet way to take care of that, thanks Claudia. Keep these great entrees coming!
ReplyDeleteI don't know which sounds better - double crusted lamb or what you did with the leftovers - I'm sure I would really enjoy both of them.
ReplyDeleteDelicious, just perfect!
ReplyDeleteDear Claudia, This looks delish!! What a wonderful idea. Blessings my dear, your friend, Catherine xo
ReplyDeleteThis is a super pot pie. I usually make it with chicken but lamb is such a good idea.
ReplyDeleteCouldn't think of a nicer way to re-create another delicious dish with leftover leg of lamb. Unfortunately our leg of lamb was used up for a simple heated up version for next day leftover.
ReplyDeleteI will certainly keep this recipe in my file for next time we have lamb!
Oh yum! I love pot pie, but using lamb in it? Utterly perfect :)
ReplyDeleteThis would not last in our household--look at those gorgeous chunks of lamb. A perfect use for those leftovers!
ReplyDeleteThis would not last in our household--look at those gorgeous chunks of lamb. A perfect use for those leftovers!
ReplyDeleteDouble crusted? Oh my boys would love this!
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