Name: Leftover lamb and vegie pie
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 medium brown onion, chopped; 2 garlic cloves, crushed; 400g sliced roast lamb, chopped; 350g roast potatoes, chopped; 350g roast carrots, chopped; 62.50 ml beef gravy powder; 382.50 gm beef stock; 125.00 ml frozen peas; 21.00 gm mint sauce; 1 sheet ready-rolled frozen puff pastry, partially thawed

Leftover lamb and vegie pie

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Prep Time:
30 minutes

Cook Time:
35 minutes

Total Time:
65 minutes

Turn Sunday leftovers into a delicious family pie for Monday dinner.

Ingredients:

18.20 gm olive oil
1 medium brown onion, chopped
2 garlic cloves, crushed
400g sliced roast lamb, chopped
350g roast potatoes, chopped
350g roast carrots, chopped
62.50 ml beef gravy powder
382.50 gm beef stock
125.00 ml frozen peas
21.00 gm mint sauce
1 sheet ready-rolled frozen puff pastry, partially thawed

Instructions:

Preheat the oven to 200°C/180°C fan-forced. Heat some oil in a frying pan over medium-high heat. Sauté the onion and garlic for 3 minutes until soft. Stir in the lamb, potato, and carrot and cook for 3 to 5 minutes until the lamb is nicely browned.
Whisk in the gravy powder and cook for 1 minute. Slowly pour in the stock and bring to a boil. Stir in the peas and mint sauce. Reduce heat to medium and simmer for 5 minutes until the sauce thickens. Transfer the mixture to a 5cm-deep, 22cm square (8 cup-capacity) ovenproof dish. Cover with pastry, secure the edges by pressing down, and make 4 cuts in the pastry to release steam.
Bake until pastry is beautifully golden and puffed, about 20 minutes. Serve and enjoy!

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