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Spring Lamb Pot Pie

I


Servings: 8
Preparation Time: 30 Minutes
Cook Time: 30 Minutes
Nutritional Data: Calories: 487 g Protein: 26g g Carbohydrates: 22g g Total Fat: 32g Calories From Fat: 60% mg Cholesterol: 89mg g Fiber: 2 mg Sodium: 485 mg Niacin: 8 mg Vitamin B6: 0.18 mcg Vitamin B12: 2 mg Iron: 4 mg Zinc: 4

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
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 400ºF for 25 to 30 minutes or until pastry is golden brown. Serve.