1 cup peas
1 cup sliced mushrooms
1/4 cup carrots
1 cup boiled cubed potatoes
1 cup beef broth
1/2 cup red burgundy wine
1/2 cup fire roasted tomatoes or diced tomatoes drained
1 tablespoons chopped fresh parsley
1 pound leftover leg of lamb cut into chunks
2 cloves finely minced garlic
1/4 teaspoon, mint, oregano and garlic powder
1 1/2 tablespoons wondra flour or cornstarch mixed in cold water to make a paste
1 beaten egg yolk
In a medium saucepan, combine the cooked lamb, vegetables, garlic, tomatoes, herbs, spices, broth and wine. Mix well. Heat this mixture till boiling then add the cornstarch cooking for one minute. Pour this into a prepared crust. Cover with a top crust. Brush with egg yolk. Bake on 400 degree hot oven until browned on top around 55 minutes.
Crust:
2 cups flour1/2 teaspoon salt mix together with flour
2/3 cups shortening cut into the flour then add
4 1/2 tablespoons ice water
Mix till dough forms a ball...Roll out on floured board two 9 inch crust and line pie plate.