Deep Dish Lamb Pie With Poppy Seed Crust Recipe
Here is a well sought after recipe of Deep Dish Lamb Pie With Poppy Seed Crust. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Was it you or the fragrance of Deep Dish Lamb Pie With Poppy Seed Crust that you're making that has drawn me to the kitchen?, were my partner's words.
Ingredients
1 tablespoon poppy seeds
1 teaspoon bottled browning sauce
1 cup packaged pie crust mix
1 package frozen green peas and carrots, thawed
2 tablespoons water
3 pounds lamb shoulder
2 cups boiling water
1 cup cooked or canned small white onions
1/3 cup shortening
1/8 teaspoon seasoned pepper
Salt and pepper
Pinch crushed rosemary
1/3 cup flour
Directions
Stir poppy seeds into pie crust mix; prepare pie crust as directed on package.
Roll out pastry into an oblong slightly larger than top of 2 quart oblong baking pan.
Cut 2 slits in middle to form a cross.
Use a fork to flute edge.
Place pastry on paper towels, cover with paper towels.
Cook in Radarange oven 2 minutes.
Remove top layer of paper towels.
Cook in oven 1 minute.
Let stand while preparing remainder of pie.
Place lamb in 2 to 2 1/2 quart casserole with boiling water.
Cover, cook 24 minutes or until fork tender; turn meat over after 12 minutes.
Cool.
Remove meat from bones, cut into 1 inch cubes.
Melt shortening in 2 quart oblong baking dish in oven 1 minute.
Stir in pepper and flour to make a paste.
Skim fat from broth in which lamb cooked, add enough hot water to make 3 cups liquid.
Stir liquid and browning sauce into flour paste.
Cook in oven 2 minutes.
Stir well with wire whisk; cook in oven 2 minutes, stir after 1 minute.
Add cubed lamb and remaining ingredients, mix well.
Cover, cook in oven 5 minutes.
Place cooked pie crust on top of stew mixture.
Cook in oven 2 minutes, turning 180° after 1 minute.
Roll out pastry into an oblong slightly larger than top of 2 quart oblong baking pan.
Cut 2 slits in middle to form a cross.
Use a fork to flute edge.
Place pastry on paper towels, cover with paper towels.
Cook in Radarange oven 2 minutes.
Remove top layer of paper towels.
Cook in oven 1 minute.
Let stand while preparing remainder of pie.
Place lamb in 2 to 2 1/2 quart casserole with boiling water.
Cover, cook 24 minutes or until fork tender; turn meat over after 12 minutes.
Cool.
Remove meat from bones, cut into 1 inch cubes.
Melt shortening in 2 quart oblong baking dish in oven 1 minute.
Stir in pepper and flour to make a paste.
Skim fat from broth in which lamb cooked, add enough hot water to make 3 cups liquid.
Stir liquid and browning sauce into flour paste.
Cook in oven 2 minutes.
Stir well with wire whisk; cook in oven 2 minutes, stir after 1 minute.
Add cubed lamb and remaining ingredients, mix well.
Cover, cook in oven 5 minutes.
Place cooked pie crust on top of stew mixture.
Cook in oven 2 minutes, turning 180° after 1 minute.
