Thursday, 20 March 2014

Leftover Lamb Pie

We had Roasted Lamb and I made WAY too much so here's a fabulous recipe for using up the leftovers.

4 Potatoes (I use yellow potatoes), cut into 1" chunks
3 Carrots, cut into 1" chunks
1 Yam (the orange one), cut into 1 " chunks
1 Sweet Potato (the white one), cut into 1 " chunks

4 cups Lamb, cooked & diced (use left over from Roasted Lamb)
1 Tbsp Butter
2 Tbsp Olive Oil
1/2 cup Flour

1 Onions, diced
4 Cloves Garlic, minced
1/2 bottle (about 1 & 1/2 cups) Red Wine
2 Tbsp Tomato Paste
 1 Tbsp Lemon Juice
1 tsp. Onion Powder
1/2 Tbsp Rosemary (dried or fresh)
1/2 tsp Thyme (dried or fresh)
 1 package pie pastry (with two shells, defrosted) or make your own or 1/2 pkg puff pastry

Preheat oven to 350 F. Boil cut potatoes and carrots for 10 minutes, strain. Toss potatoes, carrots, yams & sweet potatoes together with 2 Tbsp Olive Oil and 1/2 tsp salt and spread on a baking sheet. Bake uncovered for 20-30 minutes until everything is tender.

While the veggies are roasting, toss cubed lamb with flour. Heat butter and olive oil in a skillet. Brown lamb until it has a nice golden crust on all the pieces. Set aside in a separate dish.

In the skillet (used for browning the meat), cook onions until slightly browned. Return lamb to skillet and add garlic, wine, tomato paste, onion powder, rosemary, and thyme. Simmer for 30 minutes, stirring occasionally. Add roasted veggies once they are done.

Prepare pie plate. If using pie pastry, line the bottom of the plate with one and save one for the top. If you are using puff pastry for the top, just grease the pan.

Add the lamb filling to the prepared pie shell or plate. Cover with 2nd pastry or puff pastry. Cut a few holes for steam to escape. 

Bake for 25-30 minutes until pastry is golden brown. Cool for 5 minutes then cut and serve.

This recipe easily doubles and freezes well.

mmmm....lamb pie! 

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.


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