Directions

• Spray a medium skillet with non-stick cooking spray.
• Add ground lamb, and cook over medium-high heat until brown, stirring to crumble.
• Drain well.
• In large bowl, combine sour cream, mushroom soup, Italian seasoning, garlic salt, and pepper.
• Stir in cooked lamb, peas, and carrots.
• Spray a 9 x 9-inch baking dish with non-stick 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.