Lamb Pot Pie Recipe
Summary
Preparation Time20 MinCooking Time2 Hr 20 Min
Ready In2 Hr 40 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientLamb
Ingredients
| 2 pounds lamb shoulder, cut in 1-inch squares | ||
| Flour | ||
| Salad oil | 4 Tablespoon | |
| Chicken stock | 1 Cup (16 tbs), canned | |
| 10 whole black peppers | ||
| Salt | 1 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Chopped | 2 , chopped | |
| 1/2 lemon, seeded and thinly sliced | ||
| 2 large onions, coarsely chopped | ||
| 2 medium-sized carrots, sliced | ||
| 2 medium-sized zucchini, sliced | ||
| Potato crust | ||
Directions
Dust cubes of meat in flour and in a large frying pan, brown on all sides in oil.
Add chicken stock, whole peppers, salt, bay leaf, parsley, lemon, and onion; cover and simmer gently for 1 1/2 hours.
Add carrots and cook for 15 minutes more; add zucchini and cook for an additional 15 minutes.
Turn into a deep 2 1/2 to 3-quart casserole.
Spoon potato crust mixture around edges, or decorate with potatoes forced through a large pastry bag with rosette tip.
Bake, uncovered, in a very hot oven (425°) for 15 minutes.
Add chicken stock, whole peppers, salt, bay leaf, parsley, lemon, and onion; cover and simmer gently for 1 1/2 hours.
Add carrots and cook for 15 minutes more; add zucchini and cook for an additional 15 minutes.
Turn into a deep 2 1/2 to 3-quart casserole.
Spoon potato crust mixture around edges, or decorate with potatoes forced through a large pastry bag with rosette tip.
Bake, uncovered, in a very hot oven (425°) for 15 minutes.
Chef
