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Lamb And Kidney Pie

Canadian.kitchen's picture
Ingredients
  Ground stewing lamb 3⁄4 Pound
  Milk 2 Tablespoon
  Salt 1 Teaspoon
  Rosemary 1⁄2 Teaspoon
  Basil 1⁄8 Teaspoon
  Dried mint 1⁄8 Teaspoon
  Flour 2 Tablespoon
  Bacon drippings 2 Tablespoon
  Lamb kidneys 1⁄2 Pound
  Onion 1 Cup (16 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Sliced carrot 1
  Canned thick soup 10 Ounce
  Chicken/Beef-bouillon cube 1
  Flour 1 Tablespoon
  Cold water 1 Tablespoon
  Unbaked pastry shell 10 Inch
  Cooked potatoes/10-inch pastry top crust 1 1⁄2 Cup (24 tbs)
Directions

Mix lamb, milk and seasonings together.
Roll into walnut-size balls.
Dust with 2 tablespoons flour and brown slowly in drippings.
Push to one side of pan, and saute diced kidneys.
Add next 5 ingredients, and cover.
Simmer 15 minutes.
Combine flour and cold water.
Stir in soup and flour-water mixture.
Taste, and correct seasonings.
Pour into pastry shell.
Arrange cooked potatoes around top, or cover with pastry circle.
Bake at 400°F. 40—45 minutes.
Garnish top with fresh mint sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Interest: 
Party
Servings: 
6

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