Lamb Stew / Pot Pie for Leftover Leg of Lamb
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Yields:
-
2 meals
- Serves:
- 6-8
ingredients
- 900 900 ml beef broth or 900 ml vegetable broth
- lamb bone (from leftover leg of lamb)
- 3 cups lamb (cut into bite size pieces)
- 2 cups carrots (cut into bite size pieces)
- 2 cups turnips (cut into bite size pieces)
- 2 cups onions, diced
- 4 garlic cloves, minced
- 3 cups potatoes, diced
- 1⁄3 cup red wine (optional) or 1/3 cup white wine (optional)
- 1⁄2 teaspoon dried thyme or 1 teaspoon fresh thyme
- 1 cup green peas (can, fresh or frozen) (optional)
- 1⁄2 cup celery (thinly sliced) (optional)
- 1 cup water
- 1⁄3 cup cornstarch
- salt and pepper
- 1⁄2 teaspoon liquid gravy browner (to liking)
- 2 double crust pie crusts, with tops (I use frozen)
directions
- In large pot add broth, bone from leg of lamb,garlic and onions. Simmer on medium low for 1 hour. Add water if less than 3 inches of liquid in pot.
- Add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.
- Add carrots and turnip and bring to a low boil for 15 minutes.
- Add potatoes and low boil for 15 minutes longer.
- Add mushrooms and peas and reheat to low boil.
- Add salt and pepper to taste. At this point you may decide you need more thyme and garlic.
- Mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
- Add gravy browning to your liking.
- Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
- Enjoy remaining stew as is.
Reviews
-
SO delicious! Preparation took MUCH longer than the time listed. I think we spent about 4 hours in the kitchen. Some of that time was more intensive than other times, but this meal certainly is a time commitment. But so worth it. The best part was when our super picky 5 year old daughter ate it, without complaint, and then declared she loved it. In fact, she suggested that we have it for lunch tomorrow! We used a refrigerated pie crust on the bottom and puff pastry on the top. Served with Irish Rosie's Irish Soda Bread. The whole meal was truly a treat!
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Fabulous and easy, thyme & garlic plus salt and pepper created magic with lamb and vegetables. Recipe doesn't list mushrooms but then adds them in step 5 so I added 8 oz of fresh sliced portabellas. Didn't need the liquid gravy as I had pan drippings. Oh and BTW remove the bone before serving. I also extended the cooking time at all steps cause I like my stew vegetables soft. Yum!
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We really enjoyed this, it's a fantastic way to use leftover lamb. I didn't have the bones so I let the potatoes, carrots, onions, celery and thyme (I omitted the turnips) simmer in the beef broth for about 40 min. then threw in the cubed lamb and cooked another 30 min. I served with some crusty bread for a delicious meal. I like the idea of making it into a pot pie so I think I will try that with my next batch of leftover lamb. Thanks for a great recipe Michelle!
RECIPE SUBMITTED BY
I am from Newfoundland and I have been living in Nova Scotia for the last 9 years. I have been married to the greatest man for the last 11 years and we have two daughters 4 and 6. The 4 year old is just like me and the six year old just like her dad. I care for kids in my home so my kids never needed a sitter. Not an easy job by no means, the house is always a mess and if it were not for Zaar we would never have a good meal.
One thing you will notice is that I can't spell to save my life. I get my six year old to spell words I am stuck on.