GOOD OLD MEAT PIE
A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!
Provided by Dan Poplawski
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
- Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
- Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.
Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g
LEFTOVER LAMB SHEPHERD'S PIE
This easy leftover lamb shepherd's pie with a rich meaty gravy topped with soft and fluffy mashed potato before being baked to get a crispy top, is a comforting winter dinner.
Provided by Robyn
Categories Main Course main dish
Number Of Ingredients 16
Steps:
- Preheat the oven to 200˚C fan/ 220˚C/ 392˚F convection/ 428˚F
- In a medium saucepan over a low heat, add the olive oil then cook the onion, carrots and celery until soft for about 10 minutes
- Add the crushed garlic and finely chopped rosemary and cook for 1 minute before adding the tomato puree.
- Add the chopped lamb, stock, Worcestershire sauce and season with salt and pepper, bring to a simmer and cook for 15 minutes.
- Meanwhile, cook the potatoes:
- Boil the potatoes for 15-20 minutes, until soft.
- Drain well then add the butter, milk and salt and mash until smooth.
- Place the lamb into the bottom of a 20 x 27 cm (7.8 x 10.5") or similar size, baking dish.
- Spoon over the mashed potato and smooth.
- With a fork, drag lines across the top - these will get extra crispy.
- Place in the oven and bake for 20-25 minutes until golden.
- Eat straight away.
Nutrition Facts : Calories 606 kcal, Carbohydrate 44 g, Protein 26 g, Fat 36 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 100 mg, Sodium 642 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
LEFTOVER LAMB SHEPHERD'S PIE
On the lookout for leftover lamb recipes? The best way to use up the leftovers from your Easter roast is in our ultimate leftover lamb shepherd's pie! Looking for something else? This tomato butter bean recipe uses leftover lamb and lots of feta.
Provided by Recipe by Donal Skehan.
Categories Alternative barbecue recipes
Time 1h10m
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a large frying pan, then gently cook the onion, carrots, celery and garlic for 10-12 minutes until tender.
- Add the thyme and red wine, then simmer for 2-3 minutes. Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purée, then season. Simmer gently for 15 minutes until the mixture has reduced.
- Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender when pierced with a fork. Drain, return the potatoes to the pan and mash until smooth. Beat in the butter and egg yolks, then stir through the grated parmesan.
- Spread the lamb mixture in a 1.5 litre ovenproof dish and top with the mash. Sprinkle over a little extra parmesan and season. Bake in the oven for 20-25 minutes until golden on top and bubbling.
Nutrition Facts : Calories 553kcals, Fat 30.1g (14.1g saturated), Protein 33.6g, Carbohydrate 35.4g (7.9g sugars), Fiber 4.8g
LEFTOVER LAMB & POTATO PIE
This spin on cottage pie is a great way of using up leftover meat and potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 682 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium
SHEPHERD'S PIE RECIPE WITH BEEF OR LAMB
Steps:
- Gather the ingredients.
- Heat the oven to 400 F. Grease a 2 1/2-quart baking dish.
- In a heavy skillet , melt the butter over medium heat. Add the onion and sauté until tender.
- Add the diced beef or lamb to the skillet along with the prepared gravy, carrots, and peas . Stir to blend.
- Heat through and season with salt and pepper, to taste.
- Transfer the meat and vegetable mixture to the prepared baking dish.
- Put the mashed potatoes in a large bowl. Add the egg yolk to the mashed potatoes and beat until well blended.
- Spoon the potatoes evenly over the shepherd's pie meat and vegetables.
- Bake the shepherd's pie in the oven for about 30 minutes, or until mashed potatoes are browned and the gravy is bubbling.
Nutrition Facts : Calories 623 kcal, Carbohydrate 34 g, Cholesterol 215 mg, Fiber 5 g, Protein 39 g, SaturatedFat 15 g, Sodium 1294 mg, Sugar 6 g, Fat 36 g, ServingSize 4 servings, UnsaturatedFat 0 g
LEFTOVER ROAST LAMB SHEPHERD'S PIE
This Leftover Roast Lamb Shepherd's Pie is real old-fashioned, back-to-basics kind of shepherd's pie, using leftover roast lamb, a simple lamb gravy, buttery mash and very little else. Pure comfort food!
Provided by Eb Gargano
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 220C / 200C / gas mark 7 / 425F.
- Peel and chop the potatoes and put them into a pan of salted boiling water for 15 minutes or until soft.
- Meanwhile, put the diced onion and chopped carrots into a large frying pan with a drizzle of olive oil. Fry gently for about 5 minutes until softened but not brown.
- Add the chopped lamb and continue to fry for a couple more minutes.
- Meanwhile make a simple lamb gravy by crumbling the stock cube into a jug and adding the plain flour. Mix to a smooth paste using a small amount of cold water and then add 500ml boiling water to the jug, stirring constantly.
- Pour the gravy into the pan and stir. Add a few twist of black pepper and bubble for about 5 minutes.
- While the gravy is bubbling, drain and mash the potatoes with the butter and milk plus a few twists of salt and pepper
- Pour the lamb mixture into the bottom of an oven dish and top with the buttery mash.
- Cook for 20 minutes until brown on the top.
Nutrition Facts : Calories 367 kcal, Carbohydrate 39 g, Protein 32 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 86 mg, Sodium 146 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
20 BEST WAYS TO USE LEFTOVER LAMB
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a lamb dish in 30 minutes or less!
Nutrition Facts :
LAMB STEW / POT PIE FOR LEFTOVER LEG OF LAMB
I wanted to make the most of my leg of lamb after having Roasted Lamb with Potato, Onion and Tomato Gratin which was great. I had about 3 cups of lamb left and the bone. This is what I created. This recipe is open to a lot of changes and preferences but will give the inexperienced cook a good idea as to how to make that leftover lamb into two more great meals.
Provided by Michelle Dominic
Categories Savory Pies
Time 1h30m
Yield 2 meals, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In large pot add broth, bone from leg of lamb,garlic and onions. Simmer on medium low for 1 hour. Add water if less than 3 inches of liquid in pot.
- Add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.
- Add carrots and turnip and bring to a low boil for 15 minutes.
- Add potatoes and low boil for 15 minutes longer.
- Add mushrooms and peas and reheat to low boil.
- Add salt and pepper to taste. At this point you may decide you need more thyme and garlic.
- Mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
- Add gravy browning to your liking.
- Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
- Enjoy remaining stew as is.
Nutrition Facts : Calories 795.6, Fat 42.7, SaturatedFat 10.7, Sodium 1179.5, Carbohydrate 89.8, Fiber 6.7, Sugar 7.2, Protein 13.8
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- Preheat the oven to 180C/350F/Gas 4. Scrape all the meat off the lamb bone and put through a mincer with the carrot, celery, parsley, shallots and leftover gravy and fat from the roasting tin.
- Press the mixture into an ovenproof dish. Mash together the cooked potatoes with butter to taste and a dash of milk, and top the meat with the potatoes.
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- This recipe will need three cups of stock. If you have leftover lamb, use the pan drippings and make up the difference with vegetable stock to equal three cups. If you are roasting your lamb per these instructions, pour two cups of water into pan with the drippings and cooked vegetables from roasting and cook down and then strain. You should have about two cups. Add one more cup of vegetable stock to equal three cups. Discard any fat that floats to the top.
- If roasting your lamb, preheat oven to 350 degrees F and place onion, carrots, celery, rosemary and thyme in bottom of roasting pan and set lamb roast over vegetables. Rub lamb with oil and coat with salt and pepper. Pour water in bottom of pan and roast uncovered for two hours. Cool lamb to room temperature and make pan drippings as described above.
- Trim lamb of any fat or gristle and cut into large pieces. Place a few at a time in a food processor and pulse a few times to shred into pieces but not so much that it is ground too fine. Continue until all lamb has been shredded. I started with a four-pound boneless half lamb leg and after roasting, cooling and trimming, I had 2 ¼ pounds of usable meat, which when shredded with the food processor, yielded about seven cups of meat. Set this aside.
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