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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 325.8
  • Total Fat: 12.3 g
  • Cholesterol: 97.0 mg
  • Sodium: 465.3 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 5.6 g
  • Protein: 32.6 g

View full nutritional breakdown of Lamb Pie in Onion Pastry calories by ingredient
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Lamb Pie in Onion Pastry

Submitted by: KEEYAHWE

Introduction

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. 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.
Number of Servings: 6

Ingredients

    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
    dash pepper

Directions

Add minced onion to hot water until rehydrated. Drain off any excess water.
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.






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