Deep Dish Lamb Pie With Poppy Seed Crust
|Poppy seeds||1 Tablespoon|
|Bottled browning sauce||1 Teaspoon|
|Pie crust mix||1 Cup (16 tbs) (Packaged)|
|Frozen green peas and carrots||1 (1 Package Thawed)|
|Lamb shoulder||3 Pound|
|Boiling water||2 Cup (32 tbs)|
|White onions||1 Cup (16 tbs) (Cooked/Canned)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Seasoned pepper||1⁄8 Teaspoon|
|Rosemary||1 Pinch, crushed|
|Flour||1⁄3 Cup (5.33 tbs)|
Stir poppy seeds into pie crust mix; prepare pie crust as directed on package.
Roll out pastry into an oblong slightly larger than top of 2 quart oblong baking pan.
Cut 2 slits in middle to form a cross.
Use a fork to flute edge.
Place pastry on paper towels, cover with paper towels.
Cook in Radarange oven 2 minutes.
Remove top layer of paper towels.
Cook in oven 1 minute.
Let stand while preparing remainder of pie.
Place lamb in 2 to 2 1/2 quart casserole with boiling water.
Cover, cook 24 minutes or until fork tender; turn meat over after 12 minutes.
Remove meat from bones, cut into 1 inch cubes.
Melt shortening in 2 quart oblong baking dish in oven 1 minute.
Stir in pepper and flour to make a paste.
Skim fat from broth in which lamb cooked, add enough hot water to make 3 cups liquid.
Stir liquid and browning sauce into flour paste.
Cook in oven 2 minutes.
Stir well with wire whisk; cook in oven 2 minutes, stir after 1 minute.
Add cubed lamb and remaining ingredients, mix well.
Cover, cook in oven 5 minutes.
Place cooked pie crust on top of stew mixture.
Cook in oven 2 minutes, turning 180° after 1 minute.