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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.
Ingredients:
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.

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.

Ingredients:

  • 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.

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