I have been watching a series on Britbox, Victoria Farm. Life on a farm in England during the Victorian Era. The meals were a lot of pies and puddings. Not what Americans think of pies and puddings, but simple nutritious meals, with whatever was on hand.
I decided to test my cooking abilities by making a lamb pie with vegetables from my garden. I have lots of squash of different varieties. I raise my own lamb, and had some what I label as stew meat, pieces of lamb meat cut into 1/2 inch cubes.
I made two pie crusts, one for the bottom and one for the top. I used a cast iron dutch oven, and put a pie crust on the bottom and up the side halfway. I really needed to make a larger pie crust, but I continued.
I seasoned the lamb with garlic powder, fresh rosemary, thyme and black pepper. Then floured it and browned it. While the lamb meat was cooking I chopped some onion, bell pepper, yellow crookneck squash, zucchini squash, peeled and cubed 1/2 butternut squash and one potato. I added half the vegetables to the pie, then the lamb meat, followed by the rest of the vegetables. Put on the top pie crust. Put the lid on the dutch oven and baked in the oven at 350 degrees for 45 minutes to 1 hour.
I let is set for five minute before serving.
The taste was great, the texture dry. I needed to had a liquid or gravy to bond the ingredients together and provide some moisture.
My husband and I had leftovers tonight. I made a small pan of brown gravy to put on top of the pie. The meal was awesome.
Not too bad for first time cooking a lamb pie. It was my first time cooking anytype of meat pie. I enjoy cooking, and I cook a lot of lamb since I raise sheep for market.
How can I promote a product that I do not use? It is hard to prompt lamb meat if you do not know what lamb tastes like or the texture of the meat. I enjoy lamb in my meals.
Last week, I smoked a ribcage for dinner. I used Holy Cow BBQ Rub, produced by Meat Church located in Texas. The seasoning mix is for any meat that is going to be smoked or grilled. This seasoning gives a great flavor to lamb meat. I have used this seasoning on chicken, pork and beef. The seasoning is best for lamb and chicken. Although it is good on the pork and beef.
I cook lamb various ways using it in place of beef in the meals I have cooked for my family for years. This year I made a choice to get out “the cooking rut” and try new recipes or make my own. Hence, the lamb pie was a new experience in many ways. There will be more experiments with cooking and trying new recipes, adding to a more varied dinner menu.