Leftover Lamb And Vegie Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a pie dish.
• STEP 2.In a large skillet, heat some oil and sauté onions and garlic until fragrant.
• STEP 3.Add the leftover lamb, carrots, peas, and potatoes to the skillet and cook until the vegetables are tender.
• STEP 4.In a separate saucepan, melt butter and stir in flour to make a roux. Gradually whisk in chicken broth and milk until smooth and thickened.
• STEP 5.Pour the sauce over the lamb and vegetable mixture and stir to combine. Season with salt, pepper, and herbs of your choice.
• STEP 6.Transfer the mixture to the greased pie dish and cover with a layer of puff pastry. Trim the excess pastry and make a few slits on top for steam to escape.
• STEP 7.Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crispy.
• STEP 8.Allow the pie to cool for a few minutes before serving. Serve with a side of salad or steamed vegetables.

Cooking Tips

• Feel free to add other vegetables of your choice, such as mushrooms or corn.
• If you don't have leftover lamb, you can use cooked ground lamb or beef instead.
• For a vegetarian version, substitute the lamb with cooked lentils or chickpeas.
• You can make the pie in advance and refrigerate it. Just reheat in the oven before serving.

Storage and Serving

• Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the pie as a main dish with a side of salad or steamed vegetables for a complete meal.