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1944 Crustless Lamb Pie

Yield 6 servings


  • 1 1/2 pound lamb shoulder roast, cut into 1 1/2-inch cubes
  • 1/2 cup all-purpose flour
  • 2 tablespoons bacon drippings
  • 2 cups water
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 (8 1/2-ounce) can lima beans, drained
  • 4 small onions, peeled
  • 4 carrots, scraped and cut into 1/8-inch-thick slices
  • 2 cups seasoned mashed potatoes

How to Make It

  1. Dredge lamb in flour; coat well. Sauté lamb in drippings in a medium Dutch oven over medium heat until browned. Add water, salt, and pepper, stirring well; cover and cook over low heat 1 1/2 hours.

  2. Add lima beans, onions, and carrots; cover and continue cooking over low heat 30 minutes or until vegetables are tender.

  3. Remove from heat, and spoon meat mixture into a lightly greased 2-quart casserole. Spoon mashed potatoes around edges of casserole.

  4. Place casserole 5 to 6 inches from heating element. Broil 5 minutes or until potatoes are crusty brown.

  5. Note: Mashed potatoes may be piped with a pastry bag for a more decorative effect.

Oxmoor House Homestyle Recipes