Leftover Lamb Pie with a Rosemary Crumb

This is a handy recipe for using up leftover lamb and potatoes from a Sunday roast. I sometimes get bored with my use-it-up standbys of shepherds’ pie, pilaf and curry, so for a change I tried this.

It’s unpretentious, homely cooking but it’s quick, it’s easy and it tastes good. You can make it in individual dishes if you want it to look less rustic. If you have too much crumble, it freezes well and comes in handy whenever you want an instant gratin topping.

Leftover Lamb Pie with a Rosemary Crumb

Image of pie served with purple sprouting broccoli

Ingredients:

3 small onions, peeled and sliced into half moons

Oil

250g roast lamb, trimmed and roughly chopped

250g cooked new potatoes, sliced

Leftover gravy or stock, to moisten

Salt and pepper

Around 120g bread, torn into chunks

Around 5g rosemary, weighed after the needles have been stripped from the stem, finely chopped

50g cheese, grated

A few scraps of butter, to dot the top

Method:

Images of pie being layered, topped and cooked

Preheat the oven to  200C/400F/Gas Mark 6.

Heat a little oil in a frying pan and cook the onions until golden brown and mix them with the chopped lamb. Moisten with leftover gravy or a little stock and season to taste with salt and freshly ground black pepper.

Whizz the bread with the rosemary in a food processor until you have a green-flecked crumb. Add the grated cheese and pulse briefly to mix.

Layer the lamb and potatoes in an oven proof dish. Cover with the rosemary crumb, dot with butter and bake for 20-30 minutes until piping hot and browned.

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