Roast lamb pot pies

Name: Roast lamb pot pies
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, British
Ingredients: 18.20 gm olive oil; 2 celery sticks, finely chopped; 1 brown onion, finely chopped; 1 carrot, peeled, finely chopped; 1 garlic clove, crushed; 2 tsp plain flour; 2.50 gm Paprika Smoked; 250ml (1 cup) beef stock; 22.20 gm tomato paste; 24.40 gm Worcestershire sauce; 1 large potato, peeled, finely chopped; 400g leftover roast lamb, chopped; 40.00 ml chopped fresh rosemary, plus 4 sprigs, extra; 2 sheets frozen puff pastry, just thawed; 1 egg, lightly whisked

Instructions

Prep:20minCook:40min

“I grew up with five siblings and my mum worked hard to put food on the table. She’d cook large roasts and use the leftovers to make us the most delicious pot pies and top them with our initials made out of pastry. I do the same for my family but mine are topped with love hearts.” – Rachel Amanatidis, SA

Updated at: Mon, 10 Nov 2025 08:28:17 GMT