Lamb Stew / Pot Pie for Leftover Leg of Lamb

Ingredients

• 900 ml chicken broth or beef broth or 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
• 1/3 cup red wine (optional) or white wine (optional)
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
• 1 cup green peas (can, fresh or frozen) (optional)
• 1/2 cup celery (thinly sliced) (optional)
• 1 cup water
• 1/3 cup cornstarch
• salt and pepper
• 1/2 teaspoon liquid gravy browner (to liking)
• 2 double crust pie crusts, with tops (I use frozen)

Directions

1. 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. 2

   Add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.

3. 3

   Add carrots and turnip and bring to a low boil for 15 minutes.

4. 4

   Add potatoes and low boil for 15 minutes longer.

5. 5

   Add mushrooms and peas and reheat to low boil.

6. 6

   Add salt and pepper to taste. At this point you may decide you need more thyme and garlic.

7. 7

   Mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.

8. 8

   Add gravy browning to your liking.

9. 9

   Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.

10. 10

    Enjoy remaining stew as is.