1944 Crustless Lamb Pie

• 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

1. Dredge lamb in flour; coat well. Saute 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.

shoulder roast, allpurpose, bacon, water, salt, pepper, lima beans, onions, carrots, potatoes

Taken from www.myrecipes.com/recipe/1944-crustless-lamb-pie (may not work)