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Leftover lamb & potato pie

Relaxed supper for two - by Amy Sinclair
  • 27 May 2019
Leftover lamb & potato pie
Prep: 5 Minutes - Cook: 30 Minutes - Easy - Serves 2
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Five minutes of prep, then let the oven do the rest – you’ve done the hard work already for this Leftover lamb & potato pie recipe.

Ingredients

leftover lamb, about 200g-300g/7oz-11oz

100g/4oz leftover gravy, if you have any, or a splash of lamb stock

leftover potatoes, about 250g/9oz

50g/2oz cheese, grated

2 tbsp leftover spring herb crumbs

Method

  1. Heat oven to 200C/180C fan/gas 6. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes. Pour over some gravy, or if there’s none left, just a bit of stock to moisten. Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge. If you’ve got any greens leftover, then quickly stir-fry to reheat and serve alongside.

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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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