Lamb can be found in a range of pies but the most common lamb pie is better known as shepherd’s pie and has a mashed potato top.
Nothing beats the smell of a pie baking in the oven, and this one is even more aromatic than most with its rosemary-flavoured crust.
This shepherds pie is made with lamb, mixed veges, rosemary, paprika, cinnamon and onion. It's topped with cheesy mashed potato topping then baked to golden.
Whenever I have leftover lamb from a roast - I always make this shepherd's pie!
In this version of a long-time family favourite, the minced lamb filling contains plenty of vegetables and red lentils, giving a rich flavour and texture. A generous serving of peas will make the meal even more nutritious.
This tart is traditionally baked by Alsatian bakers on the bottom of their bread ovens. As the bacon fat drips onto the oven floor, it catches fire—hence the name—producing a deep, smoky flavour.
What better way to use leftover roast lamb than in a pie rich with spices, vegetables and white wine gravy? This recipe takes some time but is not that difficult.
This is fundamentally a leftover dish so you could use any ingredients though the lamb, spinach , tiomato paste, haloumi and risotts worked really well with the filo. I layered the ingredients in the filo.