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Lamb Pot Pie

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Ingredients
  Lamb shoulder 2 Pound, cut in 1 inch squares
  Flour 1⁄4 Cup (4 tbs)
  Salad oil 4 Tablespoon
  Chicken stock 1 Cup (16 tbs) (Canned / Made From Chicken Stock Base)
  Whole black peppers 10
  Salt 1 1⁄4 Teaspoon
  Bay leaf 1
  Parsley sprigs 3 , chopped
  Lemon 1⁄2 , seeded, thinly sliced
  Onions 2 Large, coarsely chopped
  Carrots 2 Medium, sliced
  Zucchini 2 Medium, sliced
  Potato crust 1
Directions

Dust cubes of meat in flour and in a large frying pan, brown on all sides in oil.
Add chicken stock, whole peppers, salt, bay leaf, parsley, lemon, and onion; cover and simmer gently for 1 1/2 hours.
Add carrots and cook for 15 minutes more; add zucchini and cook for an additional 15 minutes.
Turn into a deep 2 1/2 to 3-quart casserole.
Spoon potato crust mixture around edges, or decorate with potatoes forced through a large pastry bag with rosette tip.
Bake, uncovered, in a very hot oven (425°) for 15 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Lamb
Preparation Time: 
20 Minutes
Cook Time: 
140 Minutes
Ready In: 
160 Minutes
Servings: 
6

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