How To Make Leftover Lamb Pot Pie Recipe
A delicious and hearty pot pie made with leftover lamb and vegetables in a creamy sauce.
Serves:
Ingredients
- 2 cups diced leftover lamb
- 1 cup frozen mixed vegetables
- 1/2 cup chopped onion
- 1/2 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- Pie crust dough
Instructions
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Preheat the oven to 375°F.
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In a skillet, heat olive oil and butter over medium heat.
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Add onions and mushrooms and cook until softened.
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Stir in garlic and cook for an additional minute.
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Mix in flour to create a roux.
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Gradually stir in chicken broth and milk.
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Cook over low heat for 5 minutes until thickened.
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Add lamb and mixed vegetables to the skillet and stir until coated in the sauce.
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Roll out pie crust dough and line the bottom of a pie dish.
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Pour the lamb mixture into the pie dish, covering with the remaining pie crust dough.
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Bake for 50 minutes until golden brown.
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Let cool for a few minutes before serving.
Nutrition
- Calories : 452kcal
- Total Fat : 26g
- Saturated Fat : 9g
- Cholesterol : 89mg
- Sodium : 782mg
- Total Carbohydrates : 27g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 27g
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