This recipe is perfect for a potluck or if you're feeding a crowd because it makes two pies.
Heat oil in large shallow saucepan over medium-high heat. Brown lamb in batches. Remove to plate. Add onions, garlic, ginger and ½ cup of the stock to saucepan and cook, stirring for about 5 minutes or until softened. Add red and hot peppers and cook for 2 minutes.
Whisk together flour and 1 cup water until smooth. Drizzle into lamb mixture and bring to a simmer and cook, stirring for about 5 minutes or until thickened. Let cool, stirring occasionally.
Pull out remaining thawed pie shells and using a 3-inch round cookie cutter cut out 7 pieces of pastry. Place all over the lamb mixture and bake on bottom rack of oven for about 30 minutes or until pastry is golden brown.
Recipe from: Richards, Emily. "Curried Lamb and Potato Pot Pie." Food & Drink. Holiday 2009.