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Minty Lamb Pie

Mint—a traditional partner with lamb—gets a special twist in this recipe's unique pastry crust.—Vera Reid, Laramie, Wyoming

6-8 ServingsPrep: 40 min. Cook: 45 min.

Ingredients

MINT CRUST:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
1/4 cup minced fresh mint
2 to 3 tablespoons cold water
FILLING:
1 pound lamb stew meat, cut into 1-inch cubes
2 tablespoons shortening
1 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups water, divided
1 cup sliced fresh mushrooms
2 cups fresh or frozen peas
3 medium carrots, sliced
8 pearl onions
1/4 cup all-purpose flour

Directions

In a bowl, combine flour and salt; cut in shortening until the
mixture resembles coarse crumbs. Add mint. Add water, 1 tablespoon
at a time, until mixture can be formed into a ball. On a lightly
floured surface, roll dough to fit a 9-in. pie plate. Bake at
425° for 12 minutes; set aside.
In a large skillet, brown lamb in shortening; sprinkle with salt and

2 of 2

Minty Lamb Pie (continued)

Directions (continued)

pepper. Add 1 cup of water and mushrooms; cover and simmer for 45-60
minutes or until meat is tender.
Meanwhile, place peas, carrots and onions in a large saucepan; cover
with water. Cover and cook until tender; drain. Spoon into the
crust. Using a slotted spoon, remove lamb and mushrooms from skillet
and place over vegetable. Combine flour and remaining water until
smooth; stir into pan drippings. Cook and stir until thick and
bubbly. Pour over lamb mixture. Serve with a spoon. Yield: 6-8
servings.

Nutrition Facts: 1 serving (1 each) equals 399 calories, 23 g fat (6 g saturated fat), 37 mg cholesterol, 491 mg sodium, 31 g carbohydrate, 4 g fiber, 17 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.