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Thursday, March 31, 2016

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.

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