Spring Lamb Pot Pie

from www.americanlambboard.org

Total Time: 60 minutes or more
Lamb Cuts: Leg (bone-in, boneless), Lamb Cubes (stew meat), Shoulder
Category: Entrée
Servings: 8
Preparation Time: 30
Cook Time: 30

Ingredients:
• 3 tablespoons all-purpose flour
• 1 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 2 pounds American Lamb boneless leg or shoulder, cut into 1/2 inch cubes
• 1-1/2 cups fat-free chicken broth
• 3 cloves garlic, finely chopped
• 3/4 teaspoon dried dill weed
• 3/4 teaspoon ground ginger
• 3/4 teaspoon paprika
• 1 package (10 ounces) frozen mixed vegetables, defrosted
• 1/4 cup chopped parsley (optional)
• 1 frozen puff pastry sheet, defrosted
• 1 egg
• 1 tablespoon water

Directions:
In plastic or paper bag, combine flour, salt and pepper. Add meat; shake to coat with flour; set aside. In large skillet, heat oil and brown meat. Add broth, garlic, dill weed, ginger and paprika. Simmer for 10 minutes, stirring occasionally. Mix in vegetables and parsley. Pour into 11 x 7-inch baking dish; cool slightly. Unfold pastry and fit over top of lamb mixture. Crimp edges and decorate as desired. Make several slits in pastry. Beat egg with 1 tablespoon water. Brush on pastry. Bake at 400 degrees F for 25 to 30 minutes or until pastry is golden brown. Serve.

Nutrition
487 calories 26 g protein
22 g carbohydrate 32 g total fat
60% calories from fat 89 mg cholesterol
2 g fiber 485 mg sodium
8 mg niacin .18 mg vitamin B6
2 mcg vitamin B12 4 mg iron
4 mg zinc

(I used a refrigerated pie crust because I didn’t have puff pastry and it worked well. I also didn’t brush the crust with the egg. I have a very large oven proof wide bottomed pan that I cooked the mixture in, covered with crust and then baked the pie in, instead of using another dish to bake in.)