Name: Leftover lamb pot pies with mushy peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

Leftover lamb pot pies with mushy peas

Fight food waste and make a hearty lunch.

Serves 4

Prep

15M

Cook

30M

Total

45M

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

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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