Leftover lamb, mint and pea pie
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Serves  6  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
391
Fat
21.4g
Saturated Fat
8.8g
Carbs
30.8g
Sugars
5.2g
Protein
19.1g
Fibre
5.9g
Sodium
0.63g
Ingredients
1 tbsp sunflower oil
1 onion, chopped
1 garlic clove, crushed
300 g leftover roast lamb, chopped
1 tbsp light soy sauce
1 tbsp Dijon mustard
275 ml hot beef or lamb stock
225 g frozen peas
1 tbsp cornflour
350 g leftover roast potatoes
300 g leftover roast parsnips, chopped
5 tbsp milk
1 small handful of fresh mint, chopped
150 g mature Cheddar, grated
Method

1         Preheat the oven to 220˚C/200˚C fan/gas mark 7 and heat the oil in a large saucepan over a medium heat. Add the onion and cook for five minutes.

2         Stir in the garlic, lamb, soy sauce, mustard, stock and peas. Boil for eight minutes.

3         Whisk the cornflour with two tablespoons of water, then stir into the pan and cook for another minute.

4         Heat the potatoes, parsnips and milk in a separate pan over a medium-low heat and cook for five minutes until warmed through. Mash with a potato masher.

5         Spoon the lamb filling into individual ramekins and scatter over the mint. Top with the potato mixture, then sprinkle over the Cheddar and bake for 10-15 minutes until the toppings are golden.