1 pound ground American Lamb
2 cups light sour cream
21 1/2 ounces canned mushroom soup with roasted garlic (two 10-3/4 ounce cans)
2 teaspoons Italian seasoning
2 teaspoons garlic salt
2 teaspoons ground black pepper
8 ounces frozen peas and carrots (1-2/3 cups) defrosted
1 sheet frozen puff pastry, unfolded and defrosted
butter cooking spray
Servings: 8
1. Spray a medium skillet with nonstick cooking spray. Add lamb and cook over medium-high heat until brown, stirring to crumble. Drain well.
2. In large bowl, combine sour cream, undiluted soup, Italian seasoning, garlic salt and pepper. Stir in cooked lamb, peas and carrots.
3. Spray a 9 x 9-inch baking dish with nonstick cooking spray. Pour in lamb mixture, spreading evenly. Top with pastry, turning under edges to fit pan. Using a sharp knife make slits in pastry. Spray with butter cooking spray. Bake in 425°F oven for 20 minutes or until pastry is golden brown and filling is bubbling. Let stand for 5 minutes.
2 cups light sour cream
21 1/2 ounces canned mushroom soup with roasted garlic (two 10-3/4 ounce cans)
2 teaspoons Italian seasoning
2 teaspoons garlic salt
2 teaspoons ground black pepper
8 ounces frozen peas and carrots (1-2/3 cups) defrosted
1 sheet frozen puff pastry, unfolded and defrosted
butter cooking spray
Servings: 8
1. Spray a medium skillet with nonstick cooking spray. Add lamb and cook over medium-high heat until brown, stirring to crumble. Drain well.
2. In large bowl, combine sour cream, undiluted soup, Italian seasoning, garlic salt and pepper. Stir in cooked lamb, peas and carrots.
3. Spray a 9 x 9-inch baking dish with nonstick cooking spray. Pour in lamb mixture, spreading evenly. Top with pastry, turning under edges to fit pan. Using a sharp knife make slits in pastry. Spray with butter cooking spray. Bake in 425°F oven for 20 minutes or until pastry is golden brown and filling is bubbling. Let stand for 5 minutes.
Last edited by a moderator:
