CategoryDifficultyBeginner

This spin on cottage pie is a great way of using up leftover meat and potatoes

Yields2 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

 300 g Left over Lamb
 100 g Left over gravy or a splash of lamb stock
 250 g Left over potatoes
 50 g Cheese
 2 tbsp breadcrumb, with mixed herbs

1

Heat oven to 200C/180C fan/gas 6. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes.

2

Pour over some gravy, or if there’s none left, just a bit of stock to moisten.

3

Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge.

4

If you’ve got any greens leftover, then quickly stir-fry to reheat and serve alongside.

Ingredients

 300 g Left over Lamb
 100 g Left over gravy or a splash of lamb stock
 250 g Left over potatoes
 50 g Cheese
 2 tbsp breadcrumb, with mixed herbs

Directions

1

Heat oven to 200C/180C fan/gas 6. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes.

2

Pour over some gravy, or if there’s none left, just a bit of stock to moisten.

3

Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge.

4

If you’ve got any greens leftover, then quickly stir-fry to reheat and serve alongside.

Leftover lamb & potato pie