Lamb Pot Pie
Source of Recipe
my own
Recipe Introduction
When I made this, I was in a real hurry to get dinner on the table so I cheated everything I could. I used frozen vegetables, prepared pie crust, canned soup and gravy and leftover meat. It ended up tasting very good! I don't have exact amounts - I just mixed everything in until it looked right. I had leftover roast lamb, so I used that, but you could certainly use beef instead. I was so rushed that I didn't add any herbs, but I think this would be better with some oregano and parsley. I also made these individually in ramekins, but you could make it in a larger casserole or pie dish.
List of Ingredients
cooked lamb, chopped
frozen stew vegetables, including carrots, celery, potatoes & pearl onions
Golden Mushroom Soup
Jarred Beef Gravy (I used French's)
Worcestershire sauce, to taste
Pepper, to taste
Pie Crust
egg, mixed up with 1 T. water
Recipe
Preheat the oven to 400 degrees.
Cook the stew vegetables and cut up into small pieces. Mix with the lamb and enough of the soup and gravy to make it the right consistancy. You want it fairly soupy. Add herbs, if you like. Add the Worcestershire sauce and pepper to taste. Spoon into the baking dish(es), filling to the top.
Cut and fit the pie crust to the baking dish(es). Cut a vent hole in the top and brush with the egg wash. Bake for 35 minutes, until golden brown and bubbly.
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