Monday Welsh Lamb pie

  • Prep time 15 mins
  • Cook time 30 mins
  • Serves 4


  • 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


A super easy pie made from Sunday’s leftovers!


  1. Preheat the oven to 200°C / 180°C fan / Gas 6.
  2. 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.
  3. Transfer the ingredients into an over proof dish.
  4. Lightly brush the filo sheets with the melted butter and gently scrunch the pastry place over the ingredients.
  5. Brush the remaining butter over the top and place in oven for 20 minutes until golden brown.
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