Lamb Pot Pie

Leftover Lamb Stew (recipe below)
2 Super Easy Pie Crusts (recipe below)

Preheat oven to 375 degrees. Roll out one pie crust round and place into a large deep dish pie pan or casserole dish. Fill with leftover Lamb Stew. Roll out second pie crust and lay over the top. Crimp or fold edges to seal the stew into the pie. Cut a few slashes across the top of the pie. Bake until crust is brown and crispy and filling is bubbling, approximately 30-45 minutes.

Lamb Stew

1-2 lb Stew Meat cubed (lamb or other meat works)
3 T. flour or thickener
1 large onion chopped
2 T. Oil or butter to cover bottom of pan
1 lb cubed carrots
8 small potatoes cubed
2 qt. Beef Broth (I make mine just like my Chicken Broth, below, just use beef bones/parts instead)
10 oz fresh or frozen corn
10 oz fresh or frozen green beans
10 oz fresh or frozen green peas

Dust cubed meat with thickener. Heat large pot and add in oil/butter, then onion and floured meat. Brown then add in carrots and potatoes. Cover with beef broth and simmer and stir occasionally until broth thickens and carrots and potatoes have cooked through. Add corn, green beans, and peas. Simmer on low until remaining veggies are cooked. Use leftovers in pot pie recipe above.

Super Simple Pie Crust

1 cup flour
1 stick cold butter (cubed)
1 tsp. sea salt
2 T. ice water

Mix all ingredients (except ice water) in food processor until pea-size. Add in the ice water and process until it forms a ball. Entire recipe takes only a minute or two from start to finish. The ball of pie dough should be formed into a disk and wrapped in plastic wrap and refrigerated or frozen.