Lamb Pie with Leftover Roast Lamb

One problem with living with two heads is having to deal with leftover from Christmas for a very long time. Here is one simple lamb pie recipe you may recreate with leftover roast lamb. I added lots of vegetables in my pie. I have to say, the ratio of the vegetables are more than the sliced lamb. Yet, don't be surprise when I tell you I can still find at least 1 or 2 lamb slices out from every scoop.

There is really no right and wrong when comes to adding "whatever you want" when cooking your own pie. I find that the key ingredient is the right gravy based. For instance, I like my lamb pie peppery but I like my fish pie creamy and smooth. 

I know lamb pies are normally prepared with shortcrust but I didn't want mine to be in crust. I want to include more vegetables in my diet. You may substitute the potatoes with store purchased or homemade shortcrust or pastry puff.

Serves 4 - 6
300 g broccoli, sliced and blanched
3 Carrots, diced
3 onions, sliced
3 clove garlic
4 potatoes
2 tomatoes, sliced
1 parsnip
2 bay leaves
190 g leftover roast lamb, sliced cube
100 g leftover lamb gravy (or turkey)
1 tbsp Brandy
1 cup water
black pepper
  1. Cook the potatoes and parsnip in boiling salted water until tender. Drain the potatoes well and mash with a little black pepper.
  2. Saute onions and garlic till brown. Add 2 tbsp flour. Stir for a minute then add in bay leaves, gravy and water. Stir till the gravy thicken.
  3. Add carrots, broccoli and lamb. Let is cook in low fire for 10 minutes.
  4. Season with brandy, black pepper and salt (if needed).
  5. Arrange the sliced tomatoes on top of the lamb mixture.
  6. Spoon the potatoes on top of the tomatoes. Bake the pies until the top is golden brown. Serve hot.

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