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.