Flemish Lamb And Oyster Pie Recipe
Flemish lamb and oyster pie is a meat pie made with cubed meat, vegetables and mushrooms. Prepared with a three herb medley, the flemish lamb stew also has added oysters in it. set in a pastry crust, the flemish lamb stew is filling and savory. Served with crusted garlic bread rolls, this meat and veggie stew makes a great meal.
Ingredients
| All purpose flour | 1/4 Cup (16 tbs) (Flour mixture:) | |
| Salt | 1 Teaspoon (Flour mixture:) | |
| Ground pepper | 1 Pinch (Flour mixture:) | |
| Dried thyme | 1/8 Teaspoon (Flour mixture:) | |
| Dried sage | 1/8 Teaspoon (Flour mixture:) | |
| Marjoram | 1/8 Teaspoon (Flour mixture:) | |
| Ground mace | 1/8 Teaspoon (Flour mixture:) | |
| Lamb stew meat | 2 Pound (Flour mixture:) | |
| Butter | 1 Tablespoon (Flour mixture:) | |
| 2 tablespoons lard or chicken fat | ||
| 6 leeks, cleaned and cut into 2 inch lengths | ||
| 6 carrots, peeled and sliced into very thin rounds | ||
| 6 large mushrooms, sliced thin | ||
| Half and Half | 1 Ounce (Flour mixture:) | |
| 1 onion, chopped fine | ||
| Garlic | 1 Clove (5gm), minced (Flour mixture:) | |
| Oysters | 12 , shucked (Flour mixture:) | |
| Frozen peas | 1 Cup (16 tbs) (Flour mixture:) | |
| 1/4 cup chopped fresh parsley or 1 tablespoon dried parsley | ||
| Pastry crust for a one crust pie | ||
Directions
Presoak a clay pot, top and bottom, in water for 15 minutes.
Combine the flour, salt, pepper, and herbs in a paper bag and mix thoroughly.
Add the cubed lamb and shake.
Set aside any remaining flour mixture.
In a frying pan, brown the lamb well on all sides in the butter and lard, then put in the presoaked pot.
Put the leeks, carrots, and mushrooms in the frying pan along with the bouillon, and simmer for 5 minutes.
Remove the vegetables with a slotted spoon and add to the pot, leaving the bouillon in the pan.
Flour the chopped onion and garlic in the remaining flour mixture, add to the bouillon, and simmer until thickened.
Meanwhile, add the oysters and peas to the pot and mix the contents gently.
Pour the bouillon mixture into the pot, add the chopped parsley, then cover the contents of the pot with the pastry crust (your own favorite recipe); slash the crust in several places to allow steam to escape.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 50 minutes.
Remove the lid for the last 5 minutes to brown the crust.
Combine the flour, salt, pepper, and herbs in a paper bag and mix thoroughly.
Add the cubed lamb and shake.
Set aside any remaining flour mixture.
In a frying pan, brown the lamb well on all sides in the butter and lard, then put in the presoaked pot.
Put the leeks, carrots, and mushrooms in the frying pan along with the bouillon, and simmer for 5 minutes.
Remove the vegetables with a slotted spoon and add to the pot, leaving the bouillon in the pan.
Flour the chopped onion and garlic in the remaining flour mixture, add to the bouillon, and simmer until thickened.
Meanwhile, add the oysters and peas to the pot and mix the contents gently.
Pour the bouillon mixture into the pot, add the chopped parsley, then cover the contents of the pot with the pastry crust (your own favorite recipe); slash the crust in several places to allow steam to escape.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 50 minutes.
Remove the lid for the last 5 minutes to brown the crust.
Chef
