A perfect meal to put together with leftover roast lamb. This recipe yields 6 individual pot pies.
30ml vegetable oil
1 onion, chopped
2 carrots, cut into small cubes
2 cloves of garlic, minced
30ml flour
5ml smoked paprika
500ml lamb stock
30ml tomato paste
30ml Worcestershire sauce
2 potatoes, peeled and cut in to small cubes
600-700g leftover roast lamb, chopped
30ml finely chopped rosemary
1 sheet puff pastry
egg wash: 1 egg yolk + 15ml cold water, whisked together
Preheat your oven to 200℃.
Place a large saucepan over medium-high heat and pour in the oil.
Add the onion and carrot and cook until the onion is soft.
Add the garlic and stir-fry for 1 minute.
Sprinkle the flour and paprika over and stir-fry for another minute.
Add the stock slowly and a little at a time while stirring constantly.
Now add the tomato paste, Worcestershire sauce, potato, lamb and rosemary.
Bring to a simmer and cook for 10 – 15 minutes until the vegetables are done. (Add some water if needed)
Taste the mixture and adjust the seasoning to your liking.
Spoon the lamb mixture into 6 individual ovenproof ramekins.
Lay the puff pastry on a lightly floured work surface, turn a ramekin over on it and cut 6 rounds from the pastry.
Place the pastry discs on the lamb filling and press the edges to seal.
Brush with egg wash and bake in the oven for 25 minutes.
Serve the pot pies piping hot.
My Whisk and I 