This lamb, leek and potato pie with rosemary pastry is the perfect supper or dinner party dish. With homemade, herb-infused pastry, this pie takes around 2h and 20 mins to make but is well worth the effort. You can make this lovely meal with leftovers from Sunday roast, which is a great way to use up lamb leftovers and save you money. This lamb pie serves 6 people, so it’s ideal to make for your family as a weekend treat or a midweek meal if you using Sunday roast leftovers.
- 1kg (2¼lb) cubed leg lamb, about 2cm (¾ inch) pieces
- 45ml (3 tbsp) plain flour
- 25g (1oz) unsalted butter
- 30ml (2 tbsp) vegetable oil
- 2 rosemary sprigs
- 600ml (1 pint) lamb stock
- 3 leeks, thickly sliced
- 400g (14oz) potatoes, peeled and cut into rough 2-3cm chunks
- For the rosemary pastry:
- 250g (9oz) plain flour
- 150g (5oz) unsalted butter, diced
- 30ml (2 tbsp) freshly chopped rosemary
- 30-45ml (2-3 tbsp) cold water
- 1 egg, beaten
Season the pieces of lamb and dust with the flour. Heat the oil and butter in a heavy-bottomed saucepan and fry the pieces of lamb and one of the leeks in batches, for 3-4 minutes each. Add the rosemary and stock, bring to the boil, cover and simmer gently for 1½ hours until the lamb is soft and tender. Add the remaining leeks and the potatoes, simmer uncovered for about 15 minutes until the potatoes are cooked and the sauce has thickened. Remove from the heat and season to taste. Leave to cool.
Make the pastry: place the flour, butter and rosemary in a food processor and process until the mixture resembles fine breadcrumbs. While the processor is still running add enough water to form a smooth dough. Wrap in cling film and chill until ready to use.
Preheat the oven to 180°C/Gas Mark 4. When the lamb mixture is cool, transfer it to a 1.5-2 litre (2½-3½ pint) pie dish. Place a pie funnel in the centre. Roll out the pastry, to make the lid to fit the dish, allowing an extra 2cm (¾ inch) all the way round. Brush the rim of the dish with some of the egg and lay the pastry over the dish, pressing it on with a fork. Cut a slit in the pastry, over the pie funnel, so the funnel pokes through to let the steam out. Decorate with any scraps. Brush the top with the remaining egg. Bake for 40-45 minutes until golden. Serve with shredded cabbage.