Recipe

Leftover lamb pot pies with mushy peas

Fight food waste and make a hearty lunch.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
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These hearty lamb shank and potato pies are the perfect way to use up leftover meat and vegies from a roast dinner. Serve them warm, fresh out from the oven, with a generous dollop of minted mushy peas.
Made a big batch of lamb shanks or roast and aren't sure what to do with the leftovers? We have your back. If you're sick of the standard lamb wraps or the same meal you had yesterday, but cold this time then try out these tasty lamb pots with hearty lentils and topped with sliced potatoes and mushy peas. They're quick to make, so you can whip up an impressive family dinner with minimal effort.
When making the most of your leftovers, you'll notice the benefits are twofold; not only will you save money, you'll see a reduction in your food wastage. Let's get cooking.
Looking for more lamb shank recipes?

Ingredients

Leftover lamb pot pies
  • 1 tablespoon extra virgin olive oil
  • 2 leftover cooked lamb shanks, meat shredded
  • 1 (120g) medium carrot, chopped coarsely
  • 1 tablespoon gravy powder
  • 1 cup (250ml) reserved cooking liquid from lamb
  • 1/2 cup (125ml) water
  • 400 gram canned lentils, drained, rinsed
  • 1/2 cup (60g) frozen peas
  • 500 gram reserved par-boiled potatoes, sliced thinly
  • 50 gram butter, melted
Mushy peas
  • 90 gram butter, chopped
  • 4 cup (480g) frozen peas
  • 2 tablespoon finely chopped fresh mint
  • 2 teaspoon caster sugar
  • 1/4 cup (60ml) lemon juice

Method

Leftover lamb pot pies with mushy peas
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease four x 1¼-cup (310ml) ramekins or ovenproof dishes. Place the dishes on an oven tray.
  • 2
    Heat oil in a large frying pan over high heat. Add shredded lamb and carrot; cook, stirring, until hot. Add the gravy powder; cook, stirring, for 1 minute. Stir in the reserved cooking liquid and water; bring to the boil. Boil for 2 minutes. Stir in lentils and peas. Divide mixture between the ramekins.
  • 3
    Arrange the sliced potato over the lamb mixture, brushing with melted butter between layers. Bake for 20 minutes until potato is golden.
  • 4
    Meanwhile, make mushy peas: Melt butter in a medium saucepan over medium heat; cook the peas, mint and sugar for about 6 minutes, stirring, until tender. Using a stick blender, puree pea mixture until combined. Stir in juice; season to taste.
  • 5
    Serve pies with mushy peas and a mixed leaf salad and tomato sauce, if desired.

Notes

Suitable to freeze. Not suitable 
to microwave.

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