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Leftover Easter Sunday Lunch Lamb Pie

Leftover Easter Sunday Lunch Lamb Pie

Leftover Easter Sunday Lunch Lamb Pie

About 1kg leftover lamb roast (it doesn’t matter from which cut the leftovers come from)
About 1kg leftover roast veggies (of any kind)
2 cups gravy
1 lemon zested
4T roughly chopped parsley
2T roughly chopped rosemary
Freshly ground black pepper
500g all butter puff pastry

For the topping
2 large potatoes
5T melted butter
Salt and freshly ground black pepper

preheat oven to 180C. Shred the lamb into chunks before adding to a mixing bowl along with the veggies, gravy, lemon zest and herbs. Toss to combine before adding some freshly ground black pepper.
Line a roasting dish or pie dish with the pastry and pop in the oven to cook until the pastry just begins to brown. Pricking the pastry all over with a fork will prevent the pastry from rising too much.
Prepare the topping before assembling the pie. Using a mandolin or very sharp knif, thinly slice potatoes into very thin potato chips. You can take the skin off the potatoes if you prefer.
Add the lamb filling to the pastry before layering the potatoes and brushing each layer with butter an seasoning lightly with salt and freshly ground black pepper. Once you’ve used all the potatoes pop the dish in the oven to begin cooking the potatoes. Because the pastry and the filling Is already cooked you’re only going to cook the pie until the potatoes are crisp and cooked through.
Remove the pie from the oven and allow to cool slightly before slicing and serving with a simple green salad.

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