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Lamb and Potato Pie
Ideal for the leftover bits from the weekend. Never put anything in the bin again.
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Course:
Main Dish
Cuisine:
British
Keyword:
Breadcrumbs, Gravy, Lamb, Left Overs, Pies/Tarts, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
2
people
Calories:
635
kcal
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Ingredients
Metric
Imperial
300
g
lamb
100
g
gravy
leftover
250
g
potatoes
roasted
50
g
cheddar cheese
grated
2
tbsp
bread crumbs
50
g
peas
Instructions
Pre heat oven to 200C/180C fan/gas 6.
Remove all leftover lamb from bone
300 g lamb
Place in pyrex or other oven proof dish
Pour over some gravy (if none left then bit if stock to moisten.
100 g gravy
Brake the potatoes over the the lamb.
250 g potatoes
Spread the cheese and the breadcrumbs if any.
50 g cheddar cheese,
2 tbsp bread crumbs
Put the peas in a pan of boiling water and cook according to the instructions
50 g peas
Bake in the oven for 30 mins until golden on top and bubbling around the edge.
Drain the peas and serve with the pie and any other greens you like.
Nutrition
Calories:
635
kcal
|
Carbohydrates:
39
g
|
Protein:
44
g
|
Fat:
33
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
14
g
|
Cholesterol:
146
mg
|
Sodium:
977
mg
|
Potassium:
1085
mg
|
Fiber:
4
g
|
Sugar:
3
g