Lamb Stew / Pot Pie for Leftover Leg of Lamb
I wanted to make the most of my leg of lamb after having Roasted Lamb with Potato, Onion and Tomato Gratin which was great. I had about 3 cups of lamb left and the bone. This is what I created. This recipe is open to a lot of changes and preferences but will give the inexperienced cook a good idea as to how to make that leftover lamb into two more great meals.
Ingredients
6 serv.- beef broth or vegetable broth↗900 ml
- lamb bone (from leftover leg of lamb)↗
- lamb (cut into bite size pieces)↗3 cups
- carrots (cut into bite size pieces)↗2 cups
- turnips (cut into bite size pieces)2 cups
- onions, diced↗2 cups
- garlic cloves, minced↗4 cloves
- potatoes, diced↗3 cups
- red wine (optional) or 1/3 cup white wine (optional)↗1⁄3 cup
optional
- dried thyme or fresh thyme↗1⁄2 teaspoon
- green peas (can, fresh or frozen) (optional)1 cup
optional
- celery (thinly sliced) (optional)1⁄2 cup
optional
- water↗1 cup
- cornstarch↗1⁄3 cup
- salt and pepper
- teaspoon liquid gravy browner (to liking)↗1⁄2
- double crust pie crusts, with tops (I use frozen)↗2
Step-by-step instructions
- 1
In large pot add broth, bone from leg of lamb,garlic and onions. Simmer on medium low for 1 hour. Add water if less than 3 inches of liquid in pot.
- 2
Add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.
- 3
Add carrots and turnip and bring to a low boil for 15 minutes.
- 4
Add potatoes and low boil for 15 minutes longer.
- 5
Add mushrooms and peas and reheat to low boil.
- 6
Add salt and pepper to taste. At this point you may decide you need more thyme and garlic.
- 7
Mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
- 8
Add gravy browning to your liking.
- 9
Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
- 10
Enjoy remaining stew as is.
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