The roast dinner was delicious, but we still had plenty of lamb leftover which made think of what sort of dishes we could have. With the cold weather we've been having here I thought a pie would be the bomb! I don't normally share recipes, but because this pie was so delicious I thought I'd share it with you.
Note:- I have adapted this recipe from taste.com.au's Very Useful Winter book found in my bookcase!
|Not the best photo (can you tell I'm not a foodie blogger),|
but gee it was a fab pie!
Leftover Roast Lamb pie
1/4 cup olive oil
1/2 kg of left-over roast lamb
1 small onion, sliced
1 clove of garlic, minced
3 medium sized golden delight potatoes, cubed
2 carrots, peeled & cubed
1/2 cup tomato paste
3 cups (750ml) beef stock
Approx. 150 ml dry sherry (Hubby poured it!)
2 tablespoons chopped fresh rosemary
2 sheets puff pastry, partially thawed
1 egg lightly beaten
Since the lamb had already been cooked (to perfection I might add), all I did was warm it up in a saucepan with a little olive oil (half of the lamb at a time) so it became a little caramelized and added flavour to the pan, so when it came time to make the sauce it had that yummy lamb flavour.
Once heated through transfer to plate.
Brown onions and garlic until onions are soft and translucent then remove from pan.
Add potatoes and carrots to pan, cook until they start to soften and brown, then transfer to plate with other cooked ingredients.
Next step is to deglaze the pan with the sherry, once it starts bubbling add the stock and place all the cooked ingredients back into the pan along with the tomato paste.
Stir in rosemary and salt and pepper to taste.
*If the lamb mixture hasn't thickened, you might want to add 2 tablespoons of cornflour with 2 tablespoons of warm water to thicken the mixture.
Meanwhile preheat oven - 200C/180C fan-forced, and grease a 3cm-deep, 20cm base pie dish.
Line base & sides with a sheet of puff pastry trimming the excess.
|The cooked ingredients added to the pie dish|
Spoon ingredients into pie dish, then cover with remaining piece of puff pastry. Press edges together, then gently prick top with a fork.
Brush with a lightly beaten egg.
Note: if you have the time you might want to allow the cooked ingredients to cool down before placing into the pie dish to avoid a soggy bottom like ours! (pie that is!)
Bake for 25 - 30 minutes or until pastry is golden brown.
Set aside to cool.
(The photo's do not do this pie justice, it was delicious. Our pastry could have had a little longer in the oven, but had to come out early to feed a hungry Popette before going to bed!)