Ingredients
MINT CRUST:1-1/2 cups all-purpose flour1/2 teaspoon salt2/3 cup shortening1/4 cup minced fresh mint2 to 3 tablespoons cold waterFILLING:1 pound lamb stew meat, cut into 1-inch cubes2 tablespoons shortening1 teaspoon salt1/2 teaspoon pepper1-1/4 cups water, divided1 cup sliced fresh mushrooms2 cups fresh or frozen peas3 medium carrots, sliced8 pearl onions1/4 cup all-purpose flour
Preparation
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 425° for 12 minutes; set aside.
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.
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.
