Lamb And Rosemary Potato Pie Recipes

LAMB AND ROSEMARY POTATO PIE

Steps:

• Preheat oven to 180°C.
• Place potatoes into a saucepan of boiling salted water and cook for 20 minutes or until tender.
• Drain and return to the saucepan and add butter and milk and mash until smooth, set to one side.
• While potatoes are cooking heat oil in a saucepan over medium heat and add onions and garlic and cook for 5 minutes until softened.
• Add mince and carrot and cook until browned and then add tomato paste and rosemary and cook stirring for 2 minutes.
• Remove from heat and stir in flour and slowly add stock stirring after each addition until combined.
• Return to heat and cook for a further 5 minutes, stirring constantly until sauce has thickened.
• Spoon into a 2 litre (8 cup) capacity ovenproof dish.
• Top with mashed potato then sprinkle over cheese and bake for 15 minutes or until golden.

LEFTOVER LAMB & POTATO PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes. Pour over some gravy, or if there's none left, just a bit of stock to moisten. Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge. If you've got any greens leftover, then quickly stir-fry to reheat and serve alongside.