Minty Lamb Pie

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 1/4 cup minced fresh mint
• 2 to 3 tablespoons cold water
• 1 pound lamb stew meat, cut into 1-inch cubes
• 2 tablespoons shortening
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/4 cups water, divided
• 1 cup sliced fresh mushrooms
• 2 cups fresh or frozen peas
• 3 medium carrots, sliced
• 8 pearl onions
• 1/4 cup all-purpose flour

1. In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Add mint. Add water, 1 tablespoon at a time, until mixture can be formed into a ball. On a lightly floured surface, roll dough to fit a 9-in. pie plate. Bake at 425u0b0 for 12 minutes; set aside.
2. In a large skillet, brown lamb in shortening; sprinkle with salt and pepper. Add 1 cup of water and mushrooms; cover and simmer for 45-60 minutes or until meat is tender.
3. Meanwhile, place peas, carrots and onions in a large saucepan; cover with water. Cover and cook until tender; drain. Spoon into the crust. Using a slotted spoon, remove lamb and mushrooms from skillet and place over vegetable. Combine flour and remaining water until smooth; stir into pan drippings. Cook and stir until thick and bubbly. Pour over lamb mixture. Serve with a spoon.

flour, salt, shortening, fresh mint, cold water, stew meat, shortening, salt, pepper, water, mushrooms, peas, carrots, onions, allpurpose

Taken from www.tasteofhome.com/recipes/minty-lamb-pie/ (may not work)