LAMB AND POTATO PIE

LAMB AND POTATO PIE

Every now and again, you run into a recipe that you read and think won’t be terribly interesting or all that good.  Imagine my surprise when I tried this one and was not only thoroughly impressed, but immediately made the decision that this little pie was one I’d be re-visiting, and would highly encourage you to do the same!

LAMB AND POTATO PIE:

·         2  9 inch Pie Crust Pastries

·         1 Lb. Potatoes, Peeled and Quartered

·         Salt and Black Pepper

·         1 Tbs. Olive Oil

·         1 Onion, Finely Chopped

·         Handful of Rosemary Sprigs, Leaves Picked and Chopped

·         12 Oz. Lamb Stew Meat, Shreaded

·         1 Tbs. Flour

·         1 ¼ Cups Vegetable Stock, Hot

·         2 Tbs. Mint Sauce

Directions:

Preheat oven to 400 degrees.  Cook the potatoes in a saucepan of boiling salted water for 15 minutes until soft.  Drain and set aside.

In a large skillet, heat olive oil over low heat.  Add the onion and allow to sweat gently for about 5 minutes, until soft.  Stir in the rosemary.  Sautee for 2-3 minutes, and remove from heat.

In a separate, cooking sprayed skillet, brown the lamb thoroughly in a small amount of water until almost completely cooked through.  Allow to cool completely and drain off water.  Once cooled, shred lamb with a knife and fork, or with your fingers, setting aside for future use.

Bring onion mixture back to medium heat and add lamb.  Season well with salt and pepper.  Sprinkle mixture with flour and pour in vegetable stock.  Stir for about 10 minutes until mixture thickens.  Add the potatoes and stir in the mint sauce.  Simmer for another 10 minutes, then allow to cool slightly.

Roll out your pie crusts and lay into a baking sprayed pie plate.  Pierce the bottom crust with a fork, allowing the top crust to hand about ½ inch over the edge.  Spoon the filling mixture into the bottom crust, then place the top crust over the filling.  Carefully roll the edges towards the pie center, sealing the edges.  Pierce the top crust for ventilation.  Bake for 40 – 50 minutes until the crust is golden brown.  Set aside to cool for about 15 minutes before serving.