Lamb Pie in Onion PastrySubmitted by: KEEYAHWE
IntroductionNot a super low cal recipe, but a delicious indulgence for chilly days. Pie can be cut into 8 pieces into 6 to lower calorie count. Not a super low cal recipe, but a delicious indulgence for chilly days. Pie can be cut into 8 pieces into 6 to lower calorie count.
2lbs Lamb, boneless, cubed (leftovers)
1 1/2 tsp d dehydrated minceonion
*Pillsbury Pie Crusts for 9" Pie, 1 crust
1 Can Carrots, drained
Melissa's Pearl Onions, 8 oz ,cooked, drained and skin removed
1 1/2 c Wine, Red, plus any drippings from cooked lamb
unsalted beef broth, 1 cup
Flour, white, 1/4 cup
Olive Oil, 1 tbsp
1 bay leaf, crumbled finely
1/2 tsp salt
1/2 tsp thyme
Dredge lamb in flour. Heat oil in deep pan. Brown lamb. Sprinkle any remaining flour over lamb. Add broth, drippings, wine, salt, thyme and pepper. Simmer until thickened. Add carrots and onions, simmer 15 minutes.
Pour into pie dish.
Unroll pie crust onto waxed paper. Sprinkle with rehydrated onion. COver with additional waxed paper and press with rolling pin. Top pie dish with crust. Crimp edges.
Bake 20-25 minutes at 375 or until crust is golden.
Number of Servings: 6
Recipe submitted by SparkPeople user KEEYAHWE.