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Roast lamb pot pies
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Rachel's heartwarming tradition: pot pies with personalized pastry toppings, inspired by her mom's creative use of leftovers.
Ingredients:
  • 18.20 gm olive oil
  • 2 celery sticks, finely chopped
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 tsp plain flour
  • 2.50 gm Paprika Smoked
  • 250ml (1 cup) beef stock
  • 22.20 gm tomato paste
  • 24.40 gm Worcestershire sauce
  • 1 large potato, peeled, finely chopped
  • 400g leftover roast lamb, chopped
  • 40.00 ml chopped fresh rosemary, plus 4 sprigs, extra
  • 2 sheets frozen puff pastry, just thawed
  • 1 egg, lightly whisked
Instructions:
  • Preheat the oven to 200°C/180°C fan forced and line a baking tray with four 310ml (1 1/4 cups) ovenproof dishes.
  • In a large saucepan over medium heat, heat oil. Add celery, onion, carrot, and garlic. Stir and cook until onion softens for 3-4 minutes. Add flour and paprika and cook for 1 minute. Gradually stir in stock, then mix in tomato paste and Worcestershire sauce. Bring to a boil, then add potato, lamb, and rosemary. Reduce heat to low, cover, and simmer until vegetables are tender, about 10-12 minutes. Season to taste.
  • Take one of the prepared dishes and use it to guide you in cutting 4 discs from the pastry, saving any leftovers. Fill the prepared dishes with the lamb mixture, then cover them with the pastry discs, pressing the edges to seal. Brush the pastry with some of the beaten egg. Use heart-shaped cookie cutters of 2cm and 4cm sizes to cut out 8 heart shapes from the remaining pastry offcuts. Place these on top of each pie and brush them with the rest of the egg. Place extra rosemary sprigs on the pastry. Bake for 18-20 minutes until the pastry is puffed and golden. Season the pies to taste and serve.

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