(Leftover) Lamb Pie
(Leftover) Lamb Pie is full of flavour and wrapped in a light and flaky homemade crust. With the lamb already flavoured from the previous meal, this cook simply intensifies those flavours. I usually use leftover roast or smoked lamb and often leftover vegetables as well. However, the veggies can be steamed or roasted specifically for the dish. If you don’t use potato in the pie, try serving it with my Mashed Potato with Garlic & Thyme. Another popular pie to try is my family size Chicken Pot Pie.
Lamb is one of my all-time favourite proteins, and I won’t let any go to waste. So, this recipe is perfect for using up any leftovers in the fridge (and I get lamb two nights in one week, bonus!). I even throw leftover gravy in with the lamb pie filling if there is any. It all adds to the flavour and ensures no food goes to waste!
Lamb Pie Elements
The crust: Homemade shortcrust pastry is perfect for the Leftover Lamb Pie. However, frozen or shop bought are absolutely fine to use too. You just lose some of that buttery, flaky texture with the frozen or shop bought versions. However, convenience just sometimes outweighs the benefits of homemade. 🙂
Read my post on Foolproof Shortcrust Pastry for more assistance with making the crust for the lamb pie. If you’re still stuck, leave a comment below.
The lamb: shredding the lamb or dicing it into pieces no larger than 1cm is my preference for this pie. Smaller pieces ensure it spreads nicely throughout the dish and doesn’t become tough.
The vegetables: leftovers are perfect and if you know you are going to be making the Leftover Lamb Pie ahead of time, cook extra veggies with another meal. It will save you time on the night. You can be fairly flexible with your vegetable choice. Almost anything goes in pies, and it will usually come down to personal preference or what you have in the house.
The gravy: taste, taste, taste. I can’t stress this enough with recipes that use leftovers. Well, any recipe for that matter. Ingredients can taste different from one shop to the next or one brand to the next. Let alone, when you are using something that has already been salted to perfection for a previous meal. The lamb pie needs to be full of flavour, but well balanced. Adding additional herbs, pepper, smoked paprika, tomato paste or stock cube can all help with this.
Feedback: Did you try the (Leftover) Lamb Pie? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Check out my other delicious Lamb recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.
(Leftover) Lamb Pie
This pie is full of tender leftover lamb and vegetables in a rich gravy sauce, wrapped in a golden, flaky, homemade pastry crust.
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8
servings1
hour40
minutes1
hour40
minutesStop your screen from going to sleep
Ingredients
- Pie Crust
1 ½ cups flour
½ tsp salt
150 grams unsalted butter
1 egg yolk
⅓ cup ice-cold water, approximately
- Pie Filling
1 tbsp vegetable oil
1 large onion, diced
2 cloves garlic, finely chopped
2 tbsp tomato paste
2 cups vegetable stock, salt-reduced
3 cups leftover roast lamb, diced or shredded
3 cups cooked vegetables, diced in 1cm cubes (leftovers veggies are perfect)
2 sprigs rosemary
½ tsp smoked paprika
1 tbsp gravy powder (or plain flour)
2 tbsp water
salt and pepper
1 egg, lightly beaten
Directions
- Pie Crust
- Frozen Pastry: You can use frozen shortcrust pastry and skip straight to step 5. Or follow all steps below for homemade.
Homemade Pastry: Place the flour, butter and egg yolk into a food processor (see Note 1 if you don’t have a food processor). Turn onto a low-medium speed and gradually pour in the water while it is running. Pour in just enough water until the dough forms a ball. It shouldn’t be sticky. - Divide in two. Wrap each half well in plastic and refrigerate for 30 minutes. While you work on the filling.
- Preheat the oven to 190C | 170C fan forced. Lightly grease your choice of tin or pie dish.
- Roll one of the dough balls between two sheets of baking paper (flour lightly if necessary), until approximately 3mm thick.
- Carefully place the dough into the prepared tin and prick with a fork. Blind bake the crust, then set aside. For more detailed instructions review my Foolproof Shortcrust Pastry post.
- As above, roll the other pastry ball into a round, approximately 3-4mm thick and large enough to cover the pie.
- Pie Filling
- Reduce the oven temperature to 180C | 160C fan forced.
- Heat the oil in a large saucepan over medium-high heat. Add the onion and cook for 2-3 minutes, or until soft.
- Stir in the garlic for 30 seconds. Add the tomato paste and stir for a further 30 seconds.
- Add the stock, lamb, vegetables, rosemary and paprika. Bring to the boil and simmer for 15 minutes.
- Combine the gravy powder with the water in a small bowl until there are no lumps. Stir into the lamb mixture and simmer until thickened. Season with salt and pepper.
- Fill the pie crust with the filling.
Brush the edge of the pie crust with the egg and carefully lie the pre-rolled pastry round on top.
Lightly press the edges of the pastry together with your finger tips or the back of a fork.
Prick holes in the pastry top and brush with the egg.
- Bake for approximately 20-30 minutes, or until heated through and the pastry is golden.
Check out my other delicious Budget Friendly recipes.
Notes
- Depending on what flavours and how much seasoning was on your lamb, you may need to add additional herbs (eg. thyme, additional rosemary). My post has more tips on this.