Everybody loves a good lamb pie wrapped in puff pastry and this one is made with leftover lamb on the spit, a few days after Easter with the addition of leeks, spring onions, dill and graviera cheese, which is … Cover the lamb with the puff pastry (cut to size) and crimp edges. When the lamb mixture is cool, transfer it to a 1.5-2 litre (2½-3½ pint) pie dish. Print Pin Rate. Total Time: 4 … Place the pie into the oven and allow to bake until the pastry is golden brown and crisp (approximately 30 minutes). Add to the frying pan instead of the roast lamb but cook for 5-10 minutes until the lamb mince is brown, then continue with the rest of the recipe. Cook Time: 4 hours. The brilliance of Monday pie is that it’s totally cobbled together yet tastes amazing, for me it’s the best pie on earth. The components are quite simply: Pastry (shortcrust or puff, homemade or shop-bought), leftover roast meat (this week I used lamb), onions, 2 x veg, and gravy. Cut a slit into the pastry to allow steam to escape and brush the pastry with the beaten egg. Place a pie funnel in the centre. Prep Time: 30 minutes. 4.29 from 7 votes. Melt-in-the-mouth braised lamb shanks in a red wine, onion and garlic sauce topped with golden puff pastry makes the ultimate lamb shank pie. Course: Dinner, Lunch, Meat, Pie, pot pie. It’s a great way to use up leftover roast lamb, but if you don’t have any leftover roast lamb you can make this shepherd’s pie with lamb mince. This lamb pie—or “shepherd’s pie” as it’s called across the U.K. and Ireland—is a savory casserole made of ground meat and peas and carrots cooked in a rich gravy and topped with a mountain of mashed potatoes—or puff pastry—or both (as we do here), and sometimes cheese (yup, we do that, too).
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