Leftover lamb and potato pie
Leftover lamb is baked with leftover gravy and topped with leftover (or freshly made) mashed potatoes and a sprinkling of Parmesan before being baked until hot and bubbly.
Per serving: 447kcals, 17.2g fat (8.2g saturated), 39.1g carbs, 2.4g sugars, 34.7g protein, 2.1g fibre, 2.280g sodium
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Prep: Cook: |
10 minutes 35 minutes |
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| Difficulty: | Easy | |
| Serves: | 4 portions |
| Ingredients |
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| 500g leftover lamb, chopped |
| 200g leftover gravy |
| 500g leftover mashed potatoes |
| 250g peas, thawed in hot water |
| 50g Parmesan, grated |
| 40g butter |
directions
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- Place the leftover lamb in a large baking dish. Pour over the leftover gravy and top with the peas.
- Top with the leftover mashed potatoes and sprinkle over the Parmesan. Dot with little knobs of butter.
- Bake for 30-35 minutes until the top is golden and bubbling around the edge. Allow to stand for 2-3 minutes, then slice and serve.
