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!
Ingredients for 2 servings
- 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
- Salt Pepper (black and white)
- 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.
- In a separate pan gently fry the onions, garlic, carrots and leeks with a bit of salt until softened.
- 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.
- 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.
- 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.
- Top the pies with mash and place in an oven preheated to 180C for 30 minutes.
- 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.