HOME Page
Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles
How To Guides
Dairy Free Recipes
Farrago
Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas
BikePro Parts & Accessories
iPhone, iPod, iPad
Repair Service
Links
Site Map
|
|
Lamb Pot Pie
Contributed by: Melinda
I use a pilsbury single pie pastry to top this, but it would be
delicious with home made biscuits or pie crust. I don't like to
use a bottom crust. This is a great meal in cooler weather and pretty enough to serve guests. Also great around the holidays when you're busy and need an easy dinner idea.
1 lbs ground lamb
1 medium onion, chopped
1 clove garlic, minced
1 bunch broccoli, including stems* (or only stems) cut into bite-sized
pieces
1 cup beef broth
2 coffee spoons tomato paste (up to 2 Tbl)
Splash of red wine (up to 1/2 cup)
1 cup frozen green peas
1 tbl cornstarch with about 1 tbl cold water
Kosher Salt & Black pepper
Olive oil
- Preheat oven to 350º
- In a large skillet, using no oil, brown ground lamb
- Add chopped onion and cook until softened
- Add garlic and broccoli stems and about 1/2 teaspoon kosher salt and stir
- Add broth and tomato paste and combine well making sure the tomato
paste is fuly dissolved
- Add wine and cover to allow broccoli stems to cook
- Add broccoli florets and peas
- Remove from heat and stir in cornstarch mixture
- Pour into a 1 1/2 quart casserole
- Cover with a single pie pastry folding excess into the dish
- Rub pastry with olive oil (2 tsp - 1 tbl should be all you need)
- Sprinkle about 1/4 tsp kosher salt and freshly ground black pepper over
- Cut several slits in the pastry to allow steam to escape
- Bake for about 30 minutes, or until crust is golden - do not crust
become too dark - remember everything inside is already cooked
Nothing is needed to accompany other than a light salad of fresh greens.
*When I serve broccoli, if I don't use the stems I save them to use in
other dishes. Cut off the florets to use raw as an appetizer or in salad,
store the rest of the stalk in the refrigerator vegetable drawer. When
ready to use in a dish such as this or a soup (excellent!) Cut off the
bottom end and peel the fibrous skin off the outside of the stalk. Slice
into 1/4 to 1/2 inch slices.
Questions about this recipe?
|
|