Roast lamb pie – leftover magic!
Pay day is tomorrow. The cupboards are bare, the fridge is slightly healthier with last nights roast lamb leftovers staring you in the face crying – Don’t waste me!!!
If you are like me it often sits in the fridge and languishes… I occasionally turn it into Shepherds Pie, but I don’t actually like Shepherds Pie. I do like pie though, and this one was a winner – Miss E LICKED THE PLATE!
This would be a great one for combo menu planning. Cook your roast one night, roast lamb sandwiches for lunch the next day and then pie for dinner.
This served the four of us, 2 adults, 2 young children. For more people or older kids, try serving with a salad and crusty bread to stretch it out.
I literally just chucked whatever we had laying around in the fridge in. If you had leftover roast veggies, they would go beautifully in this.
Last nights roast lamb (around 200gm) chopped into very small pieces
1 tablespoon of olive oil
1 onion – chopped
2 cloves of garlic – thinly sliced
1 tablespoon of fresh herbs (whatever you have on hand (rosemary/thyme/oregano)
2 carrots – chopped
1 cup red wine (or stock if you prefer)
1/2 cup water
2.5 TB gravy granules
1/2 red capsicum – chopped
3 tablespoons of tomato relish (optional we had some to be used)
1/2 cup frozen peas
1-2 sheets frozen puff pastry (thawed)
1 egg – lightly beaten (for brushing pastry)
The How To