How To Make Leftover Lamb & Potato Pie
Don’t pass up the chance to try something new with our delicious lamb recipes! Serve any lamb dish and they’re sure to be the star of the dining table. Just pair this delicious meat with garlic, rosemary, and other flavorful ingredients and you’ll have a truly memorable meal.
Serves:
Ingredients
- 2 cups leftover cooked lamb, shredded or diced
- 2 cups cooked potatoes, mashed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 cup frozen peas
- 1 cup beef or lamb broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, sauté the onion and garlic until softened.
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Add the diced carrot and cook for another 5 minutes.
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Stir in the shredded or diced leftover lamb, tomato paste, Worcestershire sauce, and dried thyme. Cook for 2-3 minutes.
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Pour in the broth and bring to a simmer. Cook for 5 minutes.
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Stir in the mashed potatoes and frozen peas. Season with salt and pepper to taste.
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Transfer the lamb and potato mixture to a baking dish.
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Roll out the puff pastry sheet and place it over the filling, trimming off any excess.
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Brush the pastry with beaten egg or milk for a golden crust.
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Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crispy.
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Remove from the oven and let it cool for a few minutes before serving.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 70mg
- Sodium : 610mg
- Total Carbohydrates : 40g
- Dietary Fiber : 5g
- Sugar : 5g
- Protein : 28g
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