Lamb and Vegetable Pie
A hearty, flavorful pie filled with lamb and vegetables, inspired by Thai cuisine. This dish is perfect for a satisfying dinner.
Ingredients
- ●1 lb Lamb shoulder
- ●2 medium Onion
- ●3 medium Carrot
- ●1 cup frozen Peas
- ●1 sheet Syrian pie crust
- ●1 cup Coconut milk
- ●2 tbsp Thai red curry paste
- ●1 tsp Fish sauce
- ●1 tsp Soy sauce
- ●1 tsp Brown sugar
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, cook the lamb over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 3
Add the onion, carrot, and peas to the skillet and cook until the vegetables are tender.
- 4
Stir in the Thai red curry paste and cook for 1 minute.
- 5
Add the coconut milk, fish sauce, soy sauce, and brown sugar to the skillet and stir to combine.
- 6
Roll out the pie crust and place it in a 9x13 inch baking dish.
- 7
Fill the pie crust with the lamb and vegetable mixture and spread it out evenly.
- 8
Roll out the remaining pie crust and use it to cover the pie. Crimp the edges to seal.
- 9
Cut a few slits in the top of the pie to allow steam to escape.
- 10
Bake the pie for 25-30 minutes, or until the crust is golden brown.
- 11
Let the pie rest for 10 minutes before serving.