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Deep Dish Lamb Pie With Poppy Seed Crust

Microwaverina's picture
  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)
  Water 2 Tablespoon
  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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Side Dish

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Deep Dish Lamb Pie With Poppy Seed Crust Recipe