Lamb Pie

It is always a worry as to what to do with the leftover lamb after a leg roast. Firstly make sure to harvest all the meat.

Begin by thawing 2 sheets of puff pastry and two sheets of shortcrust. It is just easier and time saving over making your own.

Dice two brown onions and sauté in oil
Add 3 celery stalks finely diced
1 Leek sliced thinly
2 finely sliced garlic cloves
Season and add 1tsp oregano and 1tsp sage

When softened and translucent add
1 cup beef stock
3 cups of wine
400gm can bartolli beans (or any bean of your choice)

Cut your leftover lamb into small pieces and add

Thicken with gravy flour

Line a pie dish with the shortcrust pastry (you can blind bake it or leave the base out for a lighter pie)

Place in your filling top with the puff pastry  spray with olive oil

Bake at 180c until golden.