Leftover Lamb Potato Pie Recipes

GOOD OLD MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

LEFTOVER ROAST LAMB SHEPHERD'S PIE

Steps:

• Pre-heat the oven to 220C / 200C / gas mark 7 / 425F.
• Peel and chop the potatoes and put them into a pan of salted boiling water for 15 minutes or until soft.
• Meanwhile, put the diced onion and chopped carrots into a large frying pan with a drizzle of olive oil. Fry gently for about 5 minutes until softened but not brown.
• Add the chopped lamb and continue to fry for a couple more minutes.
• Meanwhile make a simple lamb gravy by crumbling the stock cube into a jug and adding the plain flour. Mix to a smooth paste using a small amount of cold water and then add 500ml boiling water to the jug, stirring constantly.
• Pour the gravy into the pan and stir. Add a few twist of black pepper and bubble for about 5 minutes.
• While the gravy is bubbling, drain and mash the potatoes with the butter and milk plus a few twists of salt and pepper
• Pour the lamb mixture into the bottom of an oven dish and top with the buttery mash.
• Cook for 20 minutes until brown on the top.

LEFTOVER LAMB SHEPHERD'S PIE

Steps:

• Heat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a large frying pan, then gently cook the onion, carrots, celery and garlic for 10-12 minutes until tender.
• Add the thyme and red wine, then simmer for 2-3 minutes. Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purée, then season. Simmer gently for 15 minutes until the mixture has reduced.
• Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender when pierced with a fork. Drain, return the potatoes to the pan and mash until smooth. Beat in the butter and egg yolks, then stir through the grated parmesan.
• Spread the lamb mixture in a 1.5 litre ovenproof dish and top with the mash. Sprinkle over a little extra parmesan and season. Bake in the oven for 20-25 minutes until golden on top and bubbling.

LEFTOVER LAMB & POTATO PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes. Pour over some gravy, or if there's none left, just a bit of stock to moisten. Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge. If you've got any greens leftover, then quickly stir-fry to reheat and serve alongside.

LEFTOVER LAMB SHEPHERD'S PIE

Steps:

• Preheat the oven to 200˚C fan/ 220˚C/ 392˚F convection/ 428˚F
• In a medium saucepan over a low heat, add the olive oil then cook the onion, carrots and celery until soft for about 10 minutes
• Add the crushed garlic and finely chopped rosemary and cook for 1 minute before adding the tomato puree.
• Add the chopped lamb, stock, Worcestershire sauce and season with salt and pepper, bring to a simmer and cook for 15 minutes.
• Meanwhile, cook the potatoes:
• Boil the potatoes for 15-20 minutes, until soft.
• Drain well then add the butter, milk and salt and mash until smooth.
• Place the lamb into the bottom of a 20 x 27 cm (7.8 x 10.5") or similar size, baking dish.
• Spoon over the mashed potato and smooth.
• With a fork, drag lines across the top - these will get extra crispy.
• Place in the oven and bake for 20-25 minutes until golden.
• Eat straight away.

20 BEST WAYS TO USE LEFTOVER LAMB

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lamb dish in 30 minutes or less!

LAMB STEW / POT PIE FOR LEFTOVER LEG OF LAMB

Steps:

• In large pot add broth, bone from leg of lamb,garlic and onions. Simmer on medium low for 1 hour. Add water if less than 3 inches of liquid in pot.
• Add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.
• Add carrots and turnip and bring to a low boil for 15 minutes.
• Add potatoes and low boil for 15 minutes longer.
• Add mushrooms and peas and reheat to low boil.
• Add salt and pepper to taste. At this point you may decide you need more thyme and garlic.
• Mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
• Add gravy browning to your liking.
• Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
• Enjoy remaining stew as is.