Advertisement feature
share

Monday

Welsh Lamb

pie

A super easy pie made from Sunday’s leftovers!

SERVES
4
PREP
15 MINS
COOK
30 MINS

Ingredients

• 300g leftovers of PGI Welsh Lamb
• 1 tbsp oil
• 1 large onion, chopped
• 100g leftover carrots, diced
• 200g other leftover vegetables, (broccoli, swede, potatoes)
• 100g frozen peas
• 250ml instant gravy
• 1 tbsp redcurrant jelly
• Sprigs of rosemary, finely chopped
• 6 sheets filo pastry
• 25g butter, melted

Method

1

Heat the oven to 200°C/180°C fan/gas 6. Warm the oil in a pan, add the onion, and fry until soft. Add the leftover lamb and vegetables and heat until piping hot. Stir in the peas, gravy, redcurrant jelly and rosemary.

2

Transfer the ingredients into an ovenproof dish. Then, lightly brush the filo sheets with the melted butter and gently scrunch. Place the pastry over the ingredients.

3

Brush the remaining butter over the top and place in oven for 20 mins until golden brown.

Feeling inspired to cook with PGI Welsh Lamb?

Want to win a hamper full of PGI Welsh Lamb goodies?

You also might like...

Easy

Welsh Lamb ramen

Racks of

Welsh Lamb with rosemary, lemon & garlic

Thai style

Welsh Lamb leg steak with ginger & tomato salad