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Lamb Pot Pie
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| Ingredients: |
1 Pillsbury Pie Crust, defrosted
2 cups leftover ground Lamb
Seasoned salt and pepper
1/2 stick butter
1/3 cup all-purpose flour
1 cup water
2 Tablespoons Better Than Boullion (BTB) Beef
1 Bay leaf
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1 pint heavy cream
1/2 large onion, chopped
1 1/4 cup beef stock, divided
1 tablespoon minced garlic
2-3 carrots, chopped
1 Idaho Potato, diced
8 oz mushrooms, sliced
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| Procedures: |
Cook the onion and veggies in 1 tablespoon of butter and the BTB. Add the diced potato and 1 cup of broth, cook until tender and remove; reserving the liquid.
In the same saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Add the reserved veggie liquid
Add stock, garlic, and onion and stir until thickened.
Add veggies, potato, and Lamb.
Slowly add cream and keep stirring.
Remove from the heat and set aside to cool completely.
Freeze, if desired, until serving day.
Defrost and add to either a large casserole dish, or smaller single-serving bowls.
Top with the pie crust.
Bake for 15-20 minutes at 400o or until bubbly. Any remaining pie filling may be frozen.
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| Notes: |
2021-09-06: We used 2 pints of ground lamb and a half bag mixed veggies and a half bag of pearl onions — Excellent. !
2020-11-04: Added to the cookbook
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11/22/2021 |
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