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Leftover lamb & potato pie

Leftover lamb & potato pie

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Rating: 5 out of 5.21 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This spin on cottage pie is a great way of using up leftover meat and potatoes

Nutrition: per serving
HighlightNutrientUnit
kcal682
fat36g
saturates16g
carbs39g
sugars5g
fibre4g
protein47g
low insalt1g
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Ingredients

  • leftover lamb , about 200g-300g/7oz-11oz
  • 100g leftover gravy , if you have any, or a splash of lamb stock
  • leftover potatoes , about 250g/9oz
  • 50g cheese , grated
  • 2 tbsp breadcrumb , with mixed herbs

Method

  • STEP 1

    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.

Goes well with

Recipe from Good Food magazine, April 2012

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Overall rating

Rating: 5 out of 5.21 ratings

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