Lovely lamb pie

Name: Lovely lamb pie
Cook time: 150 min
Total time: 150 min
Yield: 8
Ingredients: 2 red onions; 2 carrots; 1 small celeriac; 250g lamb kidneys; optional: 1 tablespoon leftover lamb dripping; olive oil; 1 bunch of fresh thyme (30g); optional: 1 fresh bay leaf; 1 heaped tablespoon plain flour; 2 teaspoons English mustard; 2 teaspoons Worcestershire sauce; optional: leftover lamb gravy and bones; 250g leftover cooked lamb; 1 x 400g tin of lentils; 300g puff pastry; 1 large free-range egg

2 hrs 30 mins plus cooling

Not Too Tricky

serves 8

About the recipe

Please, please have a go at this puff pastry lamb pie – it’s a real show-stopper. It goes to another level, because you’ve got the combination of flavour from the bones and leftover meat, but it also embraces great value kidneys, and the way they’re cut and slowly stewed means they’re just delightful and give the most wonderful flavour to this pie filling. The celeriac is another surprising and affordable flavour revelation, so enjoy.

Save with Jamie, p202

nutrition per serving

Calories

18%

Fat

27%

Saturates

39%

Sugars

Salt

13%

Protein

42%

Carbs

11%

Fibre

of an adult’s reference intake

Recipe From

Save with Jamie

By Jamie Oliver

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Ingredients

2 red onions

2 carrots

1 small celeriac

250g lamb kidneys

optional: 1 tablespoon leftover lamb dripping

olive oil

1 bunch of fresh thyme (30g)

optional: 1 fresh bay leaf

1 heaped tablespoon plain flour

2 teaspoons English mustard

2 teaspoons Worcestershire sauce

optional: leftover lamb gravy and bones

250g leftover cooked lamb

1 x 400g tin of lentils

300g puff pastry

1 large free-range egg

Method

Find the recipe!

For the full recipe, head to page 202 of Save with Jamie.

Tags

Save With Jamie Lamb Love your leftovers Lentils Pastry Pie Budget-friendly

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