Lamb Pie in Onion Pastry

Name: Lamb Pie in Onion Pastry Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 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

Minutes to Prepare: 15
Minutes to Cook: 35

Number of Servings: 6

Ingredients

2lbs Lamb, boneless, cubed (leftovers)1 1/2 tsp d dehydrated minceonion*Pillsbury Pie Crusts for 9" Pie, 1 crust1 Can Carrots, drainedMelissa'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 finely1/2 tsp salt1/2 tsp thymedash 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.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving