Lamb Stew / Pot Pie For Leftover Leg Of Lamb

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 900 ml chicken broth or 900 ml beef broth or 900 ml vegetable broth
• lamb bone (from leftover leg of lamb)
• 3 cups lamb (cut into bite size pieces)
• 2 cups carrots (cut into bite size pieces)
• 2 cups turnips (cut into bite size pieces)
• 2 cups onions, diced
• 4 garlic cloves, minced
• 3 cups potatoes, diced
• 1/3 cup red (optional) or 1/3 cup white (optional)
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
• 1 cup green peas (can, fresh or frozen) (optional)
• 1/2 cup celery (thinly sliced) (optional)
• 1 cup water
• 1/3 cup cornstarch
• salt and pepper
• 1/2 teaspoon liquid gravy browner (to liking)
• 2 double crust pie crusts, with tops (i use frozen)

Recipe

• 1 in large pot add broth, bone from leg of lamb,garlic and onions. simmer on medium low for 1 hour. add water if less than 3 inches of liquid in pot.
• 2 add thyme, diced lamb, celery, and simmer for 1/2 hour longer.
• 3 add carrots and turnip and bring to a low boil for 15 minutes.
• 4 add potatoes and low boil for 15 minutes longer.
• 5 add mushrooms and peas and reheat to low boil.
• 6 add salt and pepper to taste. at this point you may decide you need more thyme and garlic.
• 7 mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
• 8 add gravy browning to your liking.
• 9 fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
• 10 enjoy remaining stew as is.