Lamb roast leftovers pie

I made this recipe up because we had a teeny tiny amount of roast lamb leftover. It was a bit of a hit and meant I didn’t have to go to the shop, so I thought I would share it!

Lamb leftovers pie

Serves 2

Leftover lamb – I literally had about 150g
1 red onion, diced
Half a leek, diced
2 carrots, diced
1 clove garlic, sliced
Sprig rosemary
About 6 medium sized potatoes
Tomato ketchup
Worcestershire sauce
Mint sauce
Stock (I used about a third of a chicken Knor stock pot)
1 tablespoon plain flour
Rapeseed oil
Pepper (black and white)

  1. Chop the lamb into really small pieces and fry over a medium heat in a frying pan or wok with a tiny bit of oil (I used rapeseed) and the whole sprig of rosemary. Keep stirring until it is all nice and browned.
  2. In a separate pan gently fry the onions, garlic, carrots and leeks with a bit of salt until softened.
  3. Add the veg to the meat then add a large splodge of ketchup, good slug of Worcestershire sauce and mix. Combine the stock with about 250ml boiling water and whisk in the flour then add that to the mix.
  4. Allow to bubble to get the flour to thicken the mixture and stir in a teaspoon of mint sauce. Season and spoon into individual pie dishes.
  5. Meanwhile, peel, chop and boil the potatoes in some salted water until cooked (25-30 minutes). Mash with a good knob of butter some salt and white pepper.
  6. Top the pies with mash and place in an oven preheated to 180C for 30 minutes.
  7. Serve with some peas – enjoy!

NB: BF is currently off alcohol, even cooked, but if he wasn’t I would have added a glug of red wine to the gravy.

Lamb pie and peas

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