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
3 small onions, peeled and sliced into half moons
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
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.