Lamb Pot Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 2 1/2 cups whole wheat flour
• 1 cup shortening or 1 cup butter
• 1/4 cup ice cold water
• 1 tablespoon sugar
• 1 pinch salt
• 4 lamb chops
• 2 sweet potatoes
• 1 large sweet onion
• 1 red pepper
• 1 fresno chile pepper (optional)
• 1 1/2 cups vegetable broth or 1 1/2 cups chicken broth
• 8 ounces sour cream
• 1/4 teaspoon marjoram
• 1/4 teaspoon paprika
• 1/8 teaspoon thyme
• cracked black pepper

Recipe

• 1 pie crust: makes one set top/bottom.
• 2 mix together wheat flour, salt, and sugar.
• 3 cut shortening or butter into flour. i like to leave pretty good size chunks of shortening or butter to make the pie crust more flaky.
• 4 add ice cold water a tbsp at a time until flour/shortening pieces stick together and are ballable. ** i always add a different amount of water when doing pie crust. at most you may use a 1/4 c of water and at least you may use 1/8°c i think it depends on the moisture in the flour/sugar/salt/air as to how much you would add.**.
• 5 split ball into half and roll out bottom and top of pie crust to a 1/2 centimeter thickness.
• 6 filling: fills 2 pie crusts
• 7 flour lamb chops and cook in frying pan on med-low heat with butter. take out, cube, and set aside.
• 8 cube sweet potatoes, onion, red pepper, fresno pepper and spices into frying pan with chicken broth. bring to boil and simmer for 15-20 minute
• 9 put an equal ratio of flour and butter together in a small cup (usually one tbsp to one tbsp is enough) mix into broth and veggies. this will thicken the broth to make it more like a gravy. you can use several different techniques to thicken broth.
• 10 add cubed lamb and sour cream to frying pan.
• 11 simmer for a few min, then pour into pie crust. cover with 2nd layer of crust. bake for 50 min at 375.