Lamb Stew / Pot Pie for Leftover Leg of Lamb

• 900 ml chicken broth or 900 ml beef broth or 900 ml vegetable broth
• lamb bone (from leftover leg of lamb)
• 3 cups lamb (cut into bite size pieces)
• 2 cups carrots (cut into bite size pieces)
• 2 cups turnips (cut into bite size pieces)
• 2 cups onions, diced
• 4 garlic cloves, minced
• 3 cups potatoes, diced
• 13 cup red wine (optional) or 13 cup white wine (optional)
• 12 teaspoon dried thyme or 1 teaspoon fresh thyme
• 1 cup green peas (can, fresh or frozen) (optional)
• 12 cup celery (thinly sliced) (optional)
• 1 cup water
• 13 cup cornstarch
• salt and pepper
• 12 teaspoon liquid gravy browner (to liking)
• 2 double crust pie crusts, with tops (I use frozen)

1. In large pot add broth, bone from leg of lamb,garlic and onions.
2. Simmer on medium low for 1 hour.
3. Add water if less than 3 inches of liquid in pot.
4. Add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.
5. Add carrots and turnip and bring to a low boil for 15 minutes.
6. Add potatoes and low boil for 15 minutes longer.
7. Add mushrooms and peas and reheat to low boil.
8. Add salt and pepper to taste.
9. At this point you may decide you need more thyme and garlic.
10. Mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
11. Add gravy browning to your liking.
12. Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
13. Enjoy remaining stew as is.

lamb bone, lamb, carrots, onions, garlic, potatoes, red wine, thyme, green peas, celery, water, cornstarch, salt, liquid gravy

Taken from www.food.com/recipe/lamb-stew-pot-pie-for-leftover-leg-of-lamb-204475 (may not work)