Publisher Photo
Publisher Photo
Mint—a traditional partner with lamb—gets a special twist in this recipe's unique pastry crust.—Vera Reid, Laramie, Wyoming
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. Cook: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Minty Lamb Pie in Taste of Home April/May 1998, p45

Nutritional Facts

1 each: 399 calories, 23g fat (6g saturated fat), 37mg cholesterol, 491mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 17g protein.

  • 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
  1. 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.
  2. In a large skillet, brown lamb in shortening; sprinkle with salt and pepper. Add 1 cup of water and mushrooms; cover and simmer for 45-60 minutes or until meat is tender.
  3. 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.
Originally published as Minty Lamb Pie in Taste of Home April/May 1998, p45

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