SO delicious! Preparation took MUCH longer than the time listed. I think we spent about 4 hours in the kitchen. Some of that time was more intensive than other times, but this meal certainly is a time commitment. But so worth it. The best part was when our super picky 5 year old daughter ate it, without complaint, and then declared she loved it. In fact, she suggested that we have it for lunch tomorrow! We used a refrigerated pie crust on the bottom and puff pastry on the top. Served with Irish Rosie's Irish Soda Bread. The whole meal was truly a treat!
Great way to use up left over lamb, great recipe with lots of flavour, I made my pie into a shepherds pie instead of using pastry by adding a mix of kumara and desire potato with a sprinkle of cheddar cheese on top.
Perfect! Got rave reviews from the family! Thanks!
Fabulous and easy, thyme & garlic plus salt and pepper created magic with lamb and vegetables. Recipe doesn't list mushrooms but then adds them in step 5 so I added 8 oz of fresh sliced portabellas. Didn't need the liquid gravy as I had pan drippings. Oh and BTW remove the bone before serving. I also extended the cooking time at all steps cause I like my stew vegetables soft. Yum!
We really enjoyed this, it's a fantastic way to use leftover lamb. I didn't have the bones so I let the potatoes, carrots, onions, celery and thyme (I omitted the turnips) simmer in the beef broth for about 40 min. then threw in the cubed lamb and cooked another 30 min. I served with some crusty bread for a delicious meal. I like the idea of making it into a pot pie so I think I will try that with my next batch of leftover lamb. Thanks for a great recipe Michelle!