Leftover Lamb And Vegie Pie Recipe

Leftover Lamb and Veggie Pie is a delicious and hearty dish that makes use of leftover lamb roast. The tender and flavorful lamb is combined with a medley of vegetables, such as carrots, peas, and potatoes, and then baked in a golden pastry crust. This pie is a great way to repurpose leftovers and create a satisfying meal that the whole family will enjoy.

4.4
12 Rating -
Rate
Non Vegdiet
1hr 5minstotal
30minsPrep
35minsCook
1hr 5m.total
30m.Prep
35m.Cook
Leftover Lamb And Vegie Pie
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ingredients serve

Ingredients for Leftover Lamb And Vegie Pie Recipe

  • 1/2 cup Leftover Lamb, Shredded Or Diced
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 Carrot, Diced
  • 1/4 cup Frozen Peas
  • 1/4 cup Diced Potatoes
  • 1/2 tablespoon Butter
  • 1/2 tablespoon All Purpose Flour
  • 1/4 cup Chicken Broth
  • 1/4 cup Milk
  • As required Salt And Pepper To Taste
  • as per your need Herbs Of Your Choice
  • 1/4 Sheet Puff Pastry

Directions: 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.
Nutrition
value
371
calories per serving
17 g Fat32 g Protein21 g Carbs9 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    32g
  • Carbs
    21g
  • Fiber
    9g

MacroNutrients

  • Carbs
    21g
  • Protein
    32g
  • Fiber
    9g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    80mg
  • Iron
    5mg
  • Vitamin A
    2651mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    70mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    47mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    101mg
  • Manganese
    1mg
  • Phosphorus
    314mg
  • Selenium
    12mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp