Lamb Stew Pot Pie for Leftover Leg of Lamb
Transform your leftovers into a show-stopping dish with this Lamb Stew Pot Pie for Leftover Leg of Lamb—a comforting combination of rich, savory flavors and flaky puff pastry perfection. This recipe is the ultimate way to repurpose tender, roasted lamb, blending it with hearty vegetables like carrots, celery, and potatoes, all simmered in a robust red wine and stock-based gravy. Topped with golden, buttery puff pastry, this hearty pot pie bakes to a crisp yet tender finish, making it a cozy centerpiece for family dinners. Perfect for using up leftovers, this creative recipe turns surplus lamb into a luxurious one-dish meal that’s sure to impress. Quick to prep and utterly satisfying, it’s a must-try for lovers of classic comfort food.
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Recipe Information
Ingredients
- 2 cups (shredded or cubed) leftover leg of lamb
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups beef or lamb stock
- 0.5 cups dry red wine (optional)
- 1 medium potato, peeled and diced
- 1 cup frozen peas
- 1 teaspoon (or 3 sprigs) fresh thyme
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper, ground
- 1 (thawed if frozen) puff pastry sheet
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Heat a large, deep skillet or Dutch oven over medium heat. Add the butter and olive oil, letting the butter melt completely.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for 1 additional minute.
Sprinkle the flour over the vegetables and stir well, cooking for about 2 minutes to remove the raw flour taste.
Gradually pour in the stock and red wine (if using), stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add the diced potato, fresh thyme, bay leaf, salt, and black pepper. Simmer for 10-12 minutes until the potatoes are tender.
Stir in the shredded leftover lamb and the frozen peas. Simmer for 5 minutes, allowing the flavors to meld. Remove and discard the bay leaf and thyme sprigs.
Transfer the lamb stew mixture to an oven-safe pie dish, filling it about three-quarters of the way.
Roll the puff pastry sheet over the top of the pie dish, trimming the excess and crimping the edges to seal. Cut small slits in the pastry to allow steam to escape.
Brush the top of the puff pastry with the beaten egg to ensure a golden crust.
Bake the pot pie in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and puffy.
Allow the pot pie to cool for 5-10 minutes before serving. Enjoy a hearty, comforting meal!
Nutrition Facts
Calories |
4000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.7 g | 321% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 718 mg | 239% | |
| Sodium | 4976 mg | 216% | |
| Total Carbohydrate | 246.6 g | 90% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 31.6 g | ||
| Protein | 172.3 g | 345% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 438 mg | 34% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 4454 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
