Ingredients
- 1 lamb shoulder
- 6 cups water
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 cup pearl onions
- 1/2 cup water
- 1/3 cup vegetable oil
- 1/3 cup flour
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. browning and seasoning sauce
- 1 package frozen peas, thawed
- pastry for 9 inch pie
- poppy seeds
Directions
Place first 4 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until tender. Remove lamb, reserving broth. Cut lamb into 1/2 inch cubes. Set aside. Chill broth, and remove fat. Add water, if necessary, to equal 3 cups. Set aside.combine onions and 1/2 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 10-15 minutes or until onions are tender. Drain and set aside. Heat oil in a heavy saucepan; add flour, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook 1 minute, stirring constantly. Gradually add 3 cups reserved lamb broth; cook over medium heat, stirring constantly, until thickened and bubbly. Add browning and seasoning sauce, onions, lamb and peas, mixing well. Pour into a lightly greased 2 qt. casserole. Roll pastry to a 9 inch circle. Sprinkle with poppy seeds, and continue to roll pastry until poppy seeds are pressed into pastry. Place on top of pie; fold edges under, and flute. Cut an "X" in center of pastry. Starting with four points in center, roll flaps of pastry toward outer edges, exposing lamb filling. Bake at 400 degrees F for 25-30 minutes.
By Robin from Washington, IA
