recipe for lamb pie?

"remove hypens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My cooking skills as I've mentioned before are a work in progress (I
wont tell you how old I am! I should be an expert by now). Anyway, as
an addition to some of the crockpot dinners I make for my guests I
used to buy a wonderful ground lamb pie, with two crusts. They made
two versions, some with curry some without. They also made a lovely
pork tourtiere. I would buy them frozen and, following instructions,
bake in the oven. (In the beginning they gave instructions for baking
from frozen but later on they advised defrosting).
Now this caterer has gone out of business and I'd like to jump in and
try to make some myself and freeze them. I'm motivated but I can't
find any recipes with a two crust ground lamb pie. The pie I bought
didn't have visible vegetables inside, just the meat although I would
be interested in any version. When I do a search for meat pies I get
all these steak and kidney pies and shepherd's pies.
Does anybody have a fairly simple recipe I could try?
Thanks!

Which part are you unsure about? The crust? The seasonings? How many times
to revolve the oven while baking?

"Shepherd's Pie" IS lamb pie--with mashed potatoes on top. If you
omit the mashed potatoes and us top and bottom crusts, you should have
what you need. Good luck.
Nancree

"Shepherd's Pie" IS lamb pie--with mashed potatoes on top. If you
omit the mashed potatoes and us top and bottom crusts, you should have
what you need. Good luck.
Nancree

"remove hypens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Doug Kanter said:

"remove hypens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My cooking skills as I've mentioned before are a work in progress (I
wont tell you how old I am! I should be an expert by now). Anyway, as
an addition to some of the crockpot dinners I make for my guests I
used to buy a wonderful ground lamb pie, with two crusts. They made
two versions, some with curry some without. They also made a lovely
pork tourtiere. I would buy them frozen and, following instructions,
bake in the oven. (In the beginning they gave instructions for baking
from frozen but later on they advised defrosting).
Now this caterer has gone out of business and I'd like to jump in and
try to make some myself and freeze them. I'm motivated but I can't
find any recipes with a two crust ground lamb pie. The pie I bought
didn't have visible vegetables inside, just the meat although I would
be interested in any version. When I do a search for meat pies I get
all these steak and kidney pies and shepherd's pies.
Does anybody have a fairly simple recipe I could try?
Thanks!

Which part are you unsure about? The crust? The seasonings? How many times
to revolve the oven while baking?

Thanks for the quick replies!
All of it I guess -- should I brown the ground lamb before putting it
in the raw pie crust? What else should I put in with the ground lamb?
Up to now I haven't seen any recipes that show just ground lamb.
Nancree observed that what I want is just shepherd's pie but the ones
I've had have carrots, onions and and meat is in small chunks. I could
go for that too I suppose. Also, I've never even made a PIE and I'm
hoping that my crust will be tasty if I give it my all!.
If I did make a shepherd's pie with top and bottom crust instead of
mashed potatoes I would guess that the times and temperatures would be
quite different.

So many questions! Here's my answer: In 1971, my college roommate and I grew
tired of the food served in the dining hall. We bought two books, neither of
which are still available. One was a James Beard book, and the other was
"The Family Italian Cookbook". Anyone who tries to borrow or steal the
latter will be shot dead and placed in the nearest dumpster.

While under the influence of substances the effects of which you cannot
imagine (and I know you can't), we managed to either:

- Follow all the recipes we chose, and fail at none of them.
or...
- Extrapolate from those which were interesting, and modify them in ways
which matched what we wanted at the time.

In the absence of a roommate whose older brother is a biochemist at a major
university, you should be able to experiment and figure out your mystery on
your own.

"remove hypens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Doug Kanter said:

"remove hypens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My cooking skills as I've mentioned before are a work in progress (I
wont tell you how old I am! I should be an expert by now). Anyway, as
an addition to some of the crockpot dinners I make for my guests I
used to buy a wonderful ground lamb pie, with two crusts. They made
two versions, some with curry some without. They also made a lovely
pork tourtiere. I would buy them frozen and, following instructions,
bake in the oven. (In the beginning they gave instructions for baking
from frozen but later on they advised defrosting).
Now this caterer has gone out of business and I'd like to jump in and
try to make some myself and freeze them. I'm motivated but I can't
find any recipes with a two crust ground lamb pie. The pie I bought
didn't have visible vegetables inside, just the meat although I would
be interested in any version. When I do a search for meat pies I get
all these steak and kidney pies and shepherd's pies.
Does anybody have a fairly simple recipe I could try?
Thanks!

Which part are you unsure about? The crust? The seasonings? How many times
to revolve the oven while baking?

Thanks for the quick replies!
All of it I guess -- should I brown the ground lamb before putting it
in the raw pie crust? What else should I put in with the ground lamb?
Up to now I haven't seen any recipes that show just ground lamb.
Nancree observed that what I want is just shepherd's pie but the ones
I've had have carrots, onions and and meat is in small chunks. I could
go for that too I suppose. Also, I've never even made a PIE and I'm
hoping that my crust will be tasty if I give it my all!.
If I did make a shepherd's pie with top and bottom crust instead of
mashed potatoes I would guess that the times and temperatures would be
quite different.

So many questions! Here's my answer: In 1971, my college roommate and I grew
tired of the food served in the dining hall. We bought two books, neither of
which are still available. One was a James Beard book, and the other was
"The Family Italian Cookbook". Anyone who tries to borrow or steal the
latter will be shot dead and placed in the nearest dumpster.

While under the influence of substances the effects of which you cannot
imagine (and I know you can't), we managed to either:

- Follow all the recipes we chose, and fail at none of them.
or...
- Extrapolate from those which were interesting, and modify them in ways
which matched what we wanted at the time.

In the absence of a roommate whose older brother is a biochemist at a major
university, you should be able to experiment and figure out your mystery on
your own.

remove hypens said:

If I did make a shepherd's pie with top and bottom crust instead of
mashed potatoes I would guess that the times and temperatures would be
quite different.

FYI... make it with a top only, a bottom would be a soggy mess. It's
your call for mashed potatoes or real crust. Either would be good and
you can call my for dinner at 7, thanks.

remove hypens said:

If I did make a shepherd's pie with top and bottom crust instead of
mashed potatoes I would guess that the times and temperatures would be
quite different.

FYI... make it with a top only, a bottom would be a soggy mess. It's
your call for mashed potatoes or real crust. Either would be good and
you can call my for dinner at 7, thanks.

My cooking skills as I've mentioned before are a work in progress (I
wont tell you how old I am! I should be an expert by now). Anyway, as
an addition to some of the crockpot dinners I make for my guests I
used to buy a wonderful ground lamb pie, with two crusts. They made
two versions, some with curry some without. They also made a lovely
pork tourtiere. I would buy them frozen and, following instructions,
bake in the oven. (In the beginning they gave instructions for baking
from frozen but later on they advised defrosting).
Now this caterer has gone out of business and I'd like to jump in and
try to make some myself and freeze them. I'm motivated but I can't
find any recipes with a two crust ground lamb pie. The pie I bought
didn't have visible vegetables inside, just the meat although I would
be interested in any version. When I do a search for meat pies I get
all these steak and kidney pies and shepherd's pies.
Does anybody have a fairly simple recipe I could try?
Thanks!

My cooking skills as I've mentioned before are a work in progress (I
wont tell you how old I am! I should be an expert by now). Anyway, as
an addition to some of the crockpot dinners I make for my guests I
used to buy a wonderful ground lamb pie, with two crusts. They made
two versions, some with curry some without. They also made a lovely
pork tourtiere. I would buy them frozen and, following instructions,
bake in the oven. (In the beginning they gave instructions for baking
from frozen but later on they advised defrosting).
Now this caterer has gone out of business and I'd like to jump in and
try to make some myself and freeze them. I'm motivated but I can't
find any recipes with a two crust ground lamb pie. The pie I bought
didn't have visible vegetables inside, just the meat although I would
be interested in any version. When I do a search for meat pies I get
all these steak and kidney pies and shepherd's pies.
Does anybody have a fairly simple recipe I could try?
Thanks!

My cooking skills as I've mentioned before are a work in progress (I
wont tell you how old I am! I should be an expert by now). Anyway, as
an addition to some of the crockpot dinners I make for my guests I
used to buy a wonderful ground lamb pie, with two crusts. They made
two versions, some with curry some without. They also made a lovely
pork tourtiere. I would buy them frozen and, following instructions,
bake in the oven. (In the beginning they gave instructions for baking
from frozen but later on they advised defrosting).
Now this caterer has gone out of business and I'd like to jump in and
try to make some myself and freeze them. I'm motivated but I can't
find any recipes with a two crust ground lamb pie. The pie I bought
didn't have visible vegetables inside, just the meat although I would
be interested in any version. When I do a search for meat pies I get
all these steak and kidney pies and shepherd's pies.
Does anybody have a fairly simple recipe I could try?
Thanks!

remove hypens said:

Doug Kanter said:

"remove hypens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My cooking skills as I've mentioned before are a work in progress

(I

Quoted message said:

Quoted message said:

wont tell you how old I am! I should be an expert by now). Anyway,

as

Quoted message said:

Quoted message said:

an addition to some of the crockpot dinners I make for my guests I
used to buy a wonderful ground lamb pie, with two crusts. They made

Quoted message said:

Quoted message said:

two versions, some with curry some without. They also made a lovely

Quoted message said:

Quoted message said:

pork tourtiere. I would buy them frozen and, following

instructions,

Quoted message said:

Quoted message said:

bake in the oven. (In the beginning they gave instructions for

baking

Quoted message said:

Quoted message said:

from frozen but later on they advised defrosting).
Now this caterer has gone out of business and I'd like to jump in

and

Quoted message said:

Quoted message said:

try to make some myself and freeze them. I'm motivated but I can't
find any recipes with a two crust ground lamb pie. The pie I bought

Quoted message said:

Quoted message said:

didn't have visible vegetables inside, just the meat although I

would

Quoted message said:

Quoted message said:

be interested in any version. When I do a search for meat pies I

get

Quoted message said:

Quoted message said:

all these steak and kidney pies and shepherd's pies.
Does anybody have a fairly simple recipe I could try?
Thanks!

Which part are you unsure about? The crust? The seasonings? How many

times

Quoted message said:

to revolve the oven while baking?

Thanks for the quick replies!
All of it I guess -- should I brown the ground lamb before putting it
in the raw pie crust?

Yes of course, season it also, and make up the filling for the lamb pie
and freeze it in quantity. I do the same thing with beef, a very thick
beef stew, and then make the crusts as needed. And for goodness sake do
not use 'ground lamb' or any other ground meat for meat pies. Buy a
good bit of lamb and cube, dice or shred it depending on how you cook
the lamb. Ground meat IMO just do not have the flavor of whole meat
that is cut up for a dish. And especially lamb. And commercially ground
lamb is usually way fattier than it should be.

Quoted message said:

What else should I put in with the ground lamb?
Up to now I haven't seen any recipes that show just ground lamb.
Nancree observed that what I want is just shepherd's pie but the ones
I've had have carrots, onions and and meat is in small chunks. I could

go for that too I suppose. Also, I've never even made a PIE and I'm
hoping that my crust will be tasty if I give it my all!.

Turkey is good (with whole leaf sage), and i prefer a beef pot pie, but
due to my mad cow paranoia am trying to quite eating beef. Chicken pot
pie, a fish pot pie, coubliack (sp?) i do like to grind fish and make a
sort of fish sausage, with bread and spices but that's not for pies, i
make a crab or lobster gefelte recipe. I know its not kosher but i like
it.

Quoted message said:

If I did make a shepherd's pie with top and bottom crust instead of

mashed potatoes I would guess that the times and temperatures would be

quite different.

Just cook it longer at a lower temp.
---
JL

remove hypens said:

Doug Kanter said:

"remove hypens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My cooking skills as I've mentioned before are a work in progress

(I

Quoted message said:

Quoted message said:

wont tell you how old I am! I should be an expert by now). Anyway,

as

Quoted message said:

Quoted message said:

an addition to some of the crockpot dinners I make for my guests I
used to buy a wonderful ground lamb pie, with two crusts. They made

Quoted message said:

Quoted message said:

two versions, some with curry some without. They also made a lovely

Quoted message said:

Quoted message said:

pork tourtiere. I would buy them frozen and, following

instructions,

Quoted message said:

Quoted message said:

bake in the oven. (In the beginning they gave instructions for

baking

Quoted message said:

Quoted message said:

from frozen but later on they advised defrosting).
Now this caterer has gone out of business and I'd like to jump in

and

Quoted message said:

Quoted message said:

try to make some myself and freeze them. I'm motivated but I can't
find any recipes with a two crust ground lamb pie. The pie I bought

Quoted message said:

Quoted message said:

didn't have visible vegetables inside, just the meat although I

would

Quoted message said:

Quoted message said:

be interested in any version. When I do a search for meat pies I

get

Quoted message said:

Quoted message said:

all these steak and kidney pies and shepherd's pies.
Does anybody have a fairly simple recipe I could try?
Thanks!

Which part are you unsure about? The crust? The seasonings? How many

times

Quoted message said:

to revolve the oven while baking?

Thanks for the quick replies!
All of it I guess -- should I brown the ground lamb before putting it
in the raw pie crust?

Yes of course, season it also, and make up the filling for the lamb pie
and freeze it in quantity. I do the same thing with beef, a very thick
beef stew, and then make the crusts as needed. And for goodness sake do
not use 'ground lamb' or any other ground meat for meat pies. Buy a
good bit of lamb and cube, dice or shred it depending on how you cook
the lamb. Ground meat IMO just do not have the flavor of whole meat
that is cut up for a dish. And especially lamb. And commercially ground
lamb is usually way fattier than it should be.

Quoted message said:

What else should I put in with the ground lamb?
Up to now I haven't seen any recipes that show just ground lamb.
Nancree observed that what I want is just shepherd's pie but the ones
I've had have carrots, onions and and meat is in small chunks. I could

go for that too I suppose. Also, I've never even made a PIE and I'm
hoping that my crust will be tasty if I give it my all!.

Turkey is good (with whole leaf sage), and i prefer a beef pot pie, but
due to my mad cow paranoia am trying to quite eating beef. Chicken pot
pie, a fish pot pie, coubliack (sp?) i do like to grind fish and make a
sort of fish sausage, with bread and spices but that's not for pies, i
make a crab or lobster gefelte recipe. I know its not kosher but i like
it.

Quoted message said:

If I did make a shepherd's pie with top and bottom crust instead of

mashed potatoes I would guess that the times and temperatures would be

quite different.

Just cook it longer at a lower temp.
---
JL

Following up to sf

Quoted message said:

FYI... make it with a top only, a bottom would be a soggy mess.

from memories of my youth its perfectly possible to have a decent
bottom crust, it was the norm when I was growing up, I was
reading the thread to find out what a double crust was!

I suspect you bake the base blind with some beans or foil and
then don't use too wet a filling?
--
Mike Reid
Name that pie, recipe and field guide:-
"http://www.fellwalk.co.uk/londonfood3.htm"

Following up to sf

Quoted message said:

FYI... make it with a top only, a bottom would be a soggy mess.

from memories of my youth its perfectly possible to have a decent
bottom crust, it was the norm when I was growing up, I was
reading the thread to find out what a double crust was!

I suspect you bake the base blind with some beans or foil and
then don't use too wet a filling?
--
Mike Reid
Name that pie, recipe and field guide:-
"http://www.fellwalk.co.uk/londonfood3.htm"

Doug Kanter said:

"remove hypens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My cooking skills as I've mentioned before are a work in progress (I
wont tell you how old I am! I should be an expert by now). Anyway, as
an addition to some of the crockpot dinners I make for my guests I
used to buy a wonderful ground lamb pie, with two crusts. They made
two versions, some with curry some without. They also made a lovely
pork tourtiere. I would buy them frozen and, following instructions,
bake in the oven. (In the beginning they gave instructions for baking
from frozen but later on they advised defrosting).
Now this caterer has gone out of business and I'd like to jump in and
try to make some myself and freeze them. I'm motivated but I can't
find any recipes with a two crust ground lamb pie. The pie I bought
didn't have visible vegetables inside, just the meat although I would
be interested in any version. When I do a search for meat pies I get
all these steak and kidney pies and shepherd's pies.
Does anybody have a fairly simple recipe I could try?
Thanks!

Which part are you unsure about? The crust? The seasonings? How many times
to revolve the oven while baking?

Thanks for the quick replies!
All of it I guess -- should I brown the ground lamb before putting it
in the raw pie crust? What else should I put in with the ground lamb?
Up to now I haven't seen any recipes that show just ground lamb.
Nancree observed that what I want is just shepherd's pie but the ones
I've had have carrots, onions and and meat is in small chunks. I could
go for that too I suppose. Also, I've never even made a PIE and I'm
hoping that my crust will be tasty if I give it my all!.
If I did make a shepherd's pie with top and bottom crust instead of
mashed potatoes I would guess that the times and temperatures would be
quite different.

Doug Kanter said:

"remove hypens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My cooking skills as I've mentioned before are a work in progress (I
wont tell you how old I am! I should be an expert by now). Anyway, as
an addition to some of the crockpot dinners I make for my guests I
used to buy a wonderful ground lamb pie, with two crusts. They made
two versions, some with curry some without. They also made a lovely
pork tourtiere. I would buy them frozen and, following instructions,
bake in the oven. (In the beginning they gave instructions for baking
from frozen but later on they advised defrosting).
Now this caterer has gone out of business and I'd like to jump in and
try to make some myself and freeze them. I'm motivated but I can't
find any recipes with a two crust ground lamb pie. The pie I bought
didn't have visible vegetables inside, just the meat although I would
be interested in any version. When I do a search for meat pies I get
all these steak and kidney pies and shepherd's pies.
Does anybody have a fairly simple recipe I could try?
Thanks!

Which part are you unsure about? The crust? The seasonings? How many times
to revolve the oven while baking?

Thanks for the quick replies!
All of it I guess -- should I brown the ground lamb before putting it
in the raw pie crust? What else should I put in with the ground lamb?
Up to now I haven't seen any recipes that show just ground lamb.
Nancree observed that what I want is just shepherd's pie but the ones
I've had have carrots, onions and and meat is in small chunks. I could
go for that too I suppose. Also, I've never even made a PIE and I'm
hoping that my crust will be tasty if I give it my all!.
If I did make a shepherd's pie with top and bottom crust instead of
mashed potatoes I would guess that the times and temperatures would be
quite different.

I did a google search for lamb pie, and found the following recipe--it
calls for ground lamb and a double crust..

http://www.countryhosts.com/recipes/recipe-229.html

I haven't tried it, but it looks good!

--r3

Joseph Littleshoes said:

remove hypens said:

Doug Kanter said:

"remove hypens" <[email hidden]> wrote in message
news:[email hidden]...
> My cooking skills as I've mentioned before are a work in progress

(I

Quoted message said:

> wont tell you how old I am! I should be an expert by now). Anyway,

as

Quoted message said:

> an addition to some of the crockpot dinners I make for my guests I
> used to buy a wonderful ground lamb pie, with two crusts. They made

Quoted message said:

> two versions, some with curry some without. They also made a lovely

Quoted message said:

> pork tourtiere. I would buy them frozen and, following

instructions,

Quoted message said:

> bake in the oven. (In the beginning they gave instructions for

baking

Quoted message said:

> from frozen but later on they advised defrosting).
> Now this caterer has gone out of business and I'd like to jump in

and

Quoted message said:

> try to make some myself and freeze them. I'm motivated but I can't
> find any recipes with a two crust ground lamb pie. The pie I bought

Quoted message said:

> didn't have visible vegetables inside, just the meat although I

would

Quoted message said:

> be interested in any version. When I do a search for meat pies I

get

Quoted message said:

> all these steak and kidney pies and shepherd's pies.
> Does anybody have a fairly simple recipe I could try?
> Thanks!

Which part are you unsure about? The crust? The seasonings? How many

times

Quoted message said:

to revolve the oven while baking?

Thanks for the quick replies!
All of it I guess -- should I brown the ground lamb before putting it
in the raw pie crust?

Yes of course, season it also, and make up the filling for the lamb pie
and freeze it in quantity. I do the same thing with beef, a very thick
beef stew, and then make the crusts as needed. And for goodness sake do
not use 'ground lamb' or any other ground meat for meat pies. Buy a
good bit of lamb and cube, dice or shred it depending on how you cook
the lamb. Ground meat IMO just do not have the flavor of whole meat
that is cut up for a dish. And especially lamb. And commercially ground
lamb is usually way fattier than it should be.

Quoted message said:

What else should I put in with the ground lamb?
Up to now I haven't seen any recipes that show just ground lamb.
Nancree observed that what I want is just shepherd's pie but the ones
I've had have carrots, onions and and meat is in small chunks. I could

go for that too I suppose. Also, I've never even made a PIE and I'm
hoping that my crust will be tasty if I give it my all!.

Turkey is good (with whole leaf sage), and i prefer a beef pot pie, but
due to my mad cow paranoia am trying to quite eating beef. Chicken pot
pie, a fish pot pie, coubliack (sp?) i do like to grind fish and make a
sort of fish sausage, with bread and spices but that's not for pies, i
make a crab or lobster gefelte recipe. I know its not kosher but i like
it.

Quoted message said:

If I did make a shepherd's pie with top and bottom crust instead of

mashed potatoes I would guess that the times and temperatures would be

quite different.

Just cook it longer at a lower temp.
---
JL

Enthusiastic thanks for your precise answers. I will give up on the
ground lamb -- but it really was very good. Maybe this caterer made up
the recipe. I'll get a pie crust recipe and get to work.

tsr3 said:

I did a google search for lamb pie, and found the following recipe--it
calls for ground lamb and a double crust..

http://www.countryhosts.com/recipes/recipe-229.html

I haven't tried it, but it looks good!

--r3

Isn't that great! I suppose my mistake was in looking for "ground lamb
pie" but I don't remember now. Thank you very much.