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Source: America's Favorite Food Associations

Hearty Lamb Stew in Crusty Cornbread
A great way to eat your bread and stew!
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Serves: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
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2 tablespoons cooking oil
1 10 ounce package mixed vegetables, thawed (green beans, corn, carrots and peas)
1 1/3 cups beef broth
2/3 cup milk
1/3 cup all-purpose flour
1 1/2 chopped fresh thyme
1 1/2 chopped fresh basil or parsley
1/2 cup milk
1 egg, slightly beaten
1/2 cup Shredded Cheddar cheese

Heat oil in large skillet over medium-high heat. Add lamb, cook and stir till brown. Drain. Add vegetables to lamb in skillet. Combine broth, 2/3 cup milk, flour, thyme, and basil. Add to skillet. Cook and stir till thickened. Remove from heat. Stir together cornbread mix, ½ cup milk, and egg just till combined. Spread into bottom and up the sides of greased 9 inch deep dish or 10 inch pie plate. Pour lamb mixture evenly into dish. Bake uncovered, in a 375 oven about 30 minutes or till cornbread is golden brown and center is heated through. Sprinkle cheese over top. Let stand 5 minutes.

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