Leftover Lamb Pie recipe

Name: Leftover Lamb Pie
Total time: 75 min
Yield: 4 servings
Cuisine: British
Ingredients: 300 g leftover roast lamb; 1 medium onion; 2 medium carrots; 2 sticks celery; 2 tbsp plain flour; 500 ml beef stock; 1 tbsp Worcestershire sauce; 1 tsp chopped fresh rosemary; 1 tbsp tomato purée; 320 g ready-made puff pastry; 1 tbsp milk; 1 egg; to taste salt; to taste black pepper

A proper British pie for using up leftover roast lamb with vegetables in a savoury gravy and a flaky pastry top.

75 min · Medium · British Jump to method

Ingredients

4 servings

300 g leftover roast lamb
1 medium onion
2 medium carrots
2 sticks celery
2 tbsp plain flour
500 ml beef stock
1 tbsp Worcestershire sauce
1 tsp chopped fresh rosemary
1 tbsp tomato purée
320 g ready-made puff pastry
1 tbsp milk
1 egg
to taste salt
to taste black pepper

Nutrition	Per servingEstimated
Calories	678 kcal
Protein	29 g
Carbohydrates	43 g
Fat	41 g
Saturated fat	13 g
Fibre	4.7 g
Sugar	4.7 g
Sodium	710 mg

Why this works

A hearty, energy-dense pie with a good protein contribution from lamb, but also relatively high in fat and saturated fat due to the pastry and meat.

High-quality protein. Lamb provides a substantial amount of complete protein, supporting muscle maintenance and satiety.

Micronutrients from lamb and vegetables. This dish contributes iron, zinc and vitamin B12 from lamb, plus beta-carotene from carrots and vitamin C and folate from onion and celery.

Higher saturated fat and sodium. Puff pastry, roast lamb and stock/Worcestershire sauce can push saturated fat and salt up, so this is best enjoyed as an occasional main rather than an everyday meal.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Make sure the oven is fully up to temperature before the pie goes in, so the pastry can lift straight away rather than turning greasy or heavy.
Roughly chop the onion, carrots and celery.
Keep the pieces fairly even, with the carrot slightly smaller than the onion and celery, so everything softens at roughly the same rate.
Heat a little oil in a pan and cook the onion, carrots and celery for 8 minutes until softened.
Use a medium heat and stir now and then; you want the vegetables tender and just beginning to take on a little colour, not browned or catching on the base.
Stir in the plain flour and tomato purée, then cook for 1 minute.
Cook out the flour and purée until the mixture looks pasty and lightly caramelised around the edges, which stops the finished filling tasting raw or floury.
Pour in the beef stock slowly, stirring until smooth.
Add the stock a splash at a time while whisking well, scraping the bottom of the pan to prevent lumps from forming.
Add the Worcestershire sauce, rosemary and leftover roast lamb, then simmer for 10 minutes until thickened.
Keep the simmer gentle so the lamb stays succulent; the filling should coat the spoon rather than boil rapidly and dry out.
Season with salt and black pepper to taste.
Taste only once the mixture has reduced a little, because the Worcestershire sauce and stock will intensify as it thickens, making it easy to over-season.
Spoon the filling into a pie dish and leave to cool for 10 minutes.
Let the filling lose some heat before topping, otherwise steam will soften the pastry base and make it soggy.
Cover with the puff pastry, trim the edges and crimp to seal.
If the pastry starts to warm and stretch, chill it briefly so it stays flaky and does not shrink back at the edges.
Brush the pastry with beaten egg, cut a small steam hole in the centre, then bake for 30 to 35 minutes until golden and bubbling.
Brush on a thin, even layer of egg for shine, and make the steam hole large enough to let vapour escape so the pastry does not split.

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