Lamb Stew / Pot Pie for Leftover Leg of Lamb Recipe

Name: Lamb Stew / Pot Pie for Leftover Leg of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 900 ml chicken broth or 900 ml beef broth or 900 ml vegetable broth; lamb bone (from leftover leg of lamb); 3 cups lamb (cut into bite size pieces); 2 cups carrots (cut into bite size pieces); 2 cups turnips (cut into bite size pieces); 2 cups onions, diced; 4 garlic cloves, minced; 3 cups potatoes, diced; ⅓ cup red wine (optional) or ⅓ cup white wine (optional); ½ teaspoon dried thyme or 1 teaspoon fresh thyme; 1 cup green peas (can, fresh or frozen) (optional); ½ cup celery (thinly sliced) (optional); 1 cup water; ⅓ cup cornstarch; salt and pepper; ½ teaspoon liquid gravy browner (to liking); 2 double crust pie crusts, with tops (I use frozen)

Servings: persons

900 ml chicken broth or 900 ml beef broth or 900 ml vegetable broth
lamb bone (from leftover leg of lamb)
3 cups lamb (cut into bite size pieces)
2 cups carrots (cut into bite size pieces)
2 cups turnips (cut into bite size pieces)
2 cups onions, diced
4 garlic cloves, minced
3 cups potatoes, diced
⅓ cup red wine (optional) or ⅓ cup white wine (optional)
½ teaspoon dried thyme or 1 teaspoon fresh thyme
1 cup green peas (can, fresh or frozen) (optional)
½ cup celery (thinly sliced) (optional)
1 cup water
⅓ cup cornstarch
salt and pepper
½ teaspoon liquid gravy browner (to liking)
2 double crust pie crusts, with tops (I use frozen)

1
In large pot add broth, bone from leg of lamb,garlic and onions.
2
Simmer on medium low for 1 hour.
3
Add water if less than 3 inches of liquid in pot.
4
Add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.
5
Add carrots and turnip and bring to a low boil for 15 minutes.
6
Add potatoes and low boil for 15 minutes longer.
7
Add mushrooms and peas and reheat to low boil.
8
Add salt and pepper to taste.
9
At this point you may decide you need more thyme and garlic.
10
Mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
11
Add gravy browning to your liking.
12
Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
13
Enjoy remaining stew as is.

1380

kcal

Calories

Fat

106

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 900 ml chicken broth or 900 ml beef broth or 900 ml vegetable broth, lamb bone (from leftover leg of lamb), 3 cups lamb (cut into bite size pieces), 2 cups carrots (cut into bite size pieces), and more.

Yes, Lamb Stew / Pot Pie for Leftover Leg of Lamb falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Stew / Pot Pie for Leftover Leg of Lamb

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