Ingredients
- 300g leftovers of PGI Welsh Lamb
- 100g leftover carrots, diced
- 200g other leftover vegetables, (broccoli, swede, potatoes)
- 1 large onion, chopped
- 100g frozen peas
- 250ml instant gravy
- 1 tbsp red currant jelly
- Sprigs of rosemary, finely chopped
- 6 sheets filo pastry
- 25g butter, melted
- 1 tbsp oil
30
Cooking Time
15
Prep Time
4
Serves
A super easy pie made from Sunday’s leftovers!
- Preheat the oven to 200°C / 180°C fan / Gas 6.
- Heat the oil in a pan, add the onion, and fry until soft. Add the leftover lamb and vegetables and heat until piping hot. Stir in the peas, gravy, red currant jelly and rosemary.
- Transfer the ingredients into an over proof dish.
- Lightly brush the filo sheets with the melted butter and gently scrunch the pastry place over the ingredients.
- Brush the remaining butter over the top and place in oven for 20 minutes until golden brown.
