Lamb Pot Pie
|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|
|Parsley sprigs||3 , chopped|
|Lemon||1⁄2 , seeded, thinly sliced|
|Onions||2 Large, coarsely chopped|
|Carrots||2 Medium, sliced|
|Zucchini||2 Medium, sliced|
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.