Leftover Roast Lamb & Vegetable Pot Pies
These pot pies are a brilliant way to turn leftovers into a delicious dinner. Perfect for the cooler weather, leftover roast lamb is tucked into a creamy vegetable filling, and wrapped beneath a glossy puff-pastry lid.
How long will it take?
45 minutes
What’s the serving size?
Serves 4
What do I need?
For the filling
- 2 tbsp olive oil
- 1 brown onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, crushed
- 150 g leftover cooked roast lamb, chopped into small pieces
- 150 g leftover roasted vegetables (pumpkin, potatoes, peas, or whatever you have), chopped
- 2 tbsp plain flour
- 1½ cups beef or vegetable stock
- ½ cup cream
- 1 tbsp Worcestershire sauce
- 1 tsp chopped rosemary
- Salt, to taste
- Freshly ground black pepper, to taste
For the pastry tops
- 1 sheet puff pastry, thawed
- 1 egg, lightly beaten
How do I make it?
- Heat olive oil in a large frying pan over medium heat.
- Add onion, carrots and celery, and cook for 6–8 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add chopped lamb and leftover vegetables, stirring to combine.
- Sprinkle over the flour and cook for 1–2 minutes to form a light roux.
- Pour in the stock and cream, stirring continuously until the mixture thickens slightly.
- Add Worcestershire sauce, rosemary, salt and pepper.
- Simmer for 5 minutes, then remove from heat.
- Preheat oven to 200C.
- Spoon filling into four oven-safe ramekins or small pie dishes.
- Cut the puff pastry into four rounds slightly larger than the ramekins.
- Lay pastry over each dish and press gently around the rim to seal.
- Brush the tops with beaten egg.
- Bake for 15–20 minutes, or until the pastry is puffed, flaky and deeply golden.
- Allow to cool for 5 minutes before serving.
TOP TIPS
- Looking for a side to serve with the Pot Pies? Try buttered peas with mint, steamed broccolini with a squeeze of lemon, or a simple crisp green salad.
