Shepherd's Pie Pockets
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 lb lamb stew meat
  • 1 tsp cumin
  • 2 medium sized waxy potatoes
  • ½ tsp garlic powder
  • 4 sage leaves
  • 1 cup frozen peas and carrots, thawed
  • 1 sprig rosemary
  • scant ¼th cup milk
  • 1 tablespoon butter
  • pepper to taste
  • salt
  • 6 slices cheddar cheese
  • ready made crescent rolls
Instructions
  1. Place cumin, garlic powder, sage, peas, carrots, rosemary, and ¼ tsp salt together in a pan and saute on medium heat until the vegetables are tender. Add the lamb into the pan. Once the lamb has cooked, set the pan aside and let it cool.
  2. Pierce the potatoes with a fork, place in a large covered bowl, and microwave until the potatoes are soft, approximately 7 minutes. Add milk, butter, pepper, and ½ tsp salt to the potatoes, and whisk until smooth.
  3. Unroll the crescent rolls into four rectangles. Layer the mashed potato, lamb mixture, and a slice of cheddar cheese onto half of the crescent roll, and then fold the other half of the crescent roll over to make a pocket. Feel free to stretch the dough a bit to hold all of the filling. If a tear develops, plug it with extra dough from the corners. Seal the edges with a fork.
  4. Bake the pockets for approx. 10 minutes or until they are golden brown.
Recipe by Eat Thrive Glow at https://www.eatthriveglow.com/shepherds-pie-pockets/