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Adriatic Lamb Pie's picture
  Hot italian sausage 2
  Onions 3 Small, quartered
  Green pepper 1 Small, halved, seeded and diced
  Cooked cubed lamb 2 1⁄2 Cup (40 tbs)
  Vegetable oil 2 Tablespoon
  Eggplant 1 Small, pared and cubed
  All purpose flour 3 Tablespoon
  Canned tomatoes 1 Pound (1 Can)
  Water 2 Cup (32 tbs)
  Instant beef broth 1 Teaspoon (1 Envelope)
  Salt 1 Teaspoon
  Basil leaf 1⁄2 Teaspoon, crumbled
  Rosemary leaf 1⁄2 Teaspoon, crumbled
  Zucchini 2 , washed, trimmed and sliced
  Refrigerator buttermilk biscuits 8 Ounce (1 Package)

1. Slice the sausages into 1-inch pieces; brown in large skillet. Add onions and pepper; saute until soft in drippings from sausage. Remove sausage and vegetables from the skillet with slotted spoon and place in a 12-cup baking dish.
2. Brown lamb in same skillet. Remove to baking dish. Add oil and eggplant to skillet; saute 5 minutes; sprinkle with flour. Stir in tomatoes, water, instant beef broth, salt, basil and rosemary. Bring to boiling, stirring constantly. Boil 1 minute. Pour over meat in baking dish; add zucchini. Mix well.
3. Roll buttermilk biscuits with your hands on a lightly floured pastry cloth or board into pencil-thin strips. Arrange on top of stew in a lattice pattern.
4. Bake in moderate oven (375°) 40 minutes, or until pastry is golden-brown and pie is bubbly-hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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