Leftover lamb pot pies with mushy peas

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.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


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


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.


Suitable to freeze. Not suitable 
to microwave.

More From Women's Weekly Food