Barbecue Pot Pie With Cheese Grits Crust

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 cups water
• 2 cups milk
• 1 cup quick-cooking grits
• 2 cups shredded sharp cheddar cheese
• 3/4 teaspoon salt
• 1/2 teaspoon seasoned pepper
• 2 large eggs, lightly beaten
• 1 large sweet onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons all-purpose flour
• 1 1/2 cups thick barbecue sauce
• 1 1/2 cups beef broth
• 1 lb shredded lamb with barbecue sauce

Recipe

• 1 for cheese grits crust batter:.
• 2 bring water and milk to boil in a large saucepan; add grits, and cook, stirring often, 5 minutes or until thickened.
• 3 stir in cheese, salt, and pepper; remove from heat.
• 4 stir about one-fourth of grits mixture gradually into beaten eggs; add to remaining grits mixture, stirring constantly.
• 5 sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown.
• 6 stir in flour, and cook, stirring constantly, 1 minute.
• 7 gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3 minutes or until mixture begins to thicken.
• 8 stir in lamb, and bring to a boil.
• 9 remove from heat, and spoon mixture into a lightly greased 13- x 9-inch baking dish.
• 10 spoon cheese grits crust batter evenly over hot barbecue mixture.
• 11 bake at 425° for 20 to 25 minutes or until golden brown and set.