Lamb and White Bean Pie
I took last night’s leftovers and made a really simple, yummy pie. This works with just about any leftover roast, it’s all about picking the right vegetable and adding more of the liquid you used to marinade it.
- 2 sheets frozen puff pastry, thawed
- Leftover lamb roast, diced, with juice
- 1 can white beans
- 1 onion, diced
- 2 tbsp flour
- Red wine
- Salt, pepper and thyme
In a hot pan, add the lamb, beans and spices. Add about a half cup of red wine. You’ll have to eyeball this depending on how much leftover juice you have left (you’ll want about a cup of liquid, total, in the pan). Cook for about 5 minutes before adding flour. Stir in, and add more if the liquid is still liquidy.
Line a baking dish with puff pastry, add meat, and then line the top. Bake at 200C / 375F for 20 minutes until the top is golden. Served with tzatziki and roasted parsnips.