This is where leftovers get elevated to another delicious dinner.
I have used the leftovers from the Slow Roasted Leg of Lamb with Rosemary and Garlic.
Once we had the roast lamb I stripped the meat and froze it, boiled water in the roasting pan to get all the gooey brown juice off the base and added this to the bones in a pressure cooker, cooked it under pressure for 30 mins, drained the stock and froze it to use with the lamb for this pie.
However, this tastes just as good using stock powder so feel free to save time and get the stock cubes out!
If you have any left over cooked vegetables these can go in to the pie too.
Today I topped the pie with sliced potatoes but to save time you can use left over mashed potatoes, the mash will soak up a little of the juice and will taste delicious.
If you choose to top with the sliced potatoes, you can peel them if you want to be fancy but I don’t, there’s never enough time!
50mls olive oil
2 onions, finely diced
3 carrots, finely diced
400-600g leftover roast lamb
2 garlic cloves, finely chopped
80mls Worcestershire sauce, gluten free
80mls tomato ketchup
4 medium potatoes, finely sliced
salt and pepper
Heat the oil in a large frying pan over a medium heat.
Add the onions and carrot and slow cook until the onion is translucent.
Add the garlic and cook for 1 minute.
Add the meat and cook over medium heat until the meat is beginning to get crispy bits all over as you stir it regularly.
Add the stock, Worcestershire sauce,tomato ketchup, salt and pepper, mix well and leave to bubble until the sauce has reduced to a minimal amount.
Pour the meat mix into a casserole, set aside.
Bring a large pan of salted water and bring to the boil.
Add the potatoes, bring back up to the boil.
Boil for 3 mins, drain and refresh with cold water.
Layer the potatoes over the pie mix until they are all used.
Pour over the cream and season well.
Preheat the oven to 190 degrees Centigrade.
Bake the pie for 45-50 mins until bubbling and golden brown.