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How to make Leftover lamb and vegie pie

Yield = 4
Prep time: 0:30
Cook time: 0:35
Total time: 1:05

Ingredients

  • 1 tablespoon olive oil
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 400g sliced roast lamb, chopped
  • 350g roast potatoes, chopped
  • 350g roast carrots, chopped
  • 1/4 cup beef gravy powder
  • 1 1/2 cups beef stock
  • 1/2 cup frozen peas
  • 1 tablespoon mint sauce
  • 1 sheet ready-rolled frozen puff pastry, partially thawed

Method

  • Step 1 Preheat oven to 200°C/180°C fan-forced. Heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add lamb, potato and carrot. Cook, stirring occasionally, for 3 to 5 minutes or until lamb has browned.
  • Step 2 Stir in gravy powder. Cook for 1 minute. Gradually stir in stock. Bring to the boil. Add peas and mint sauce. Reduce heat to medium. Simmer, stirring occasionally, for 5 minutes or until sauce has thickened. Spoon mixture into a 5cm-deep, 22cm square (8 cup-capacity) ovenproof dish. Place pastry over filling, pressing down edges to secure to dish. Using a small sharp knife, make 4 cuts in top of pastry to allow steam to escape.
  • Step 3 Bake for 20 minutes or until pastry is golden and puffed. Serve.