Dealing with Leftovers – Savoury Pies

When it comes to using up leftovers, one of my favourite things to do is to make a savoury pie. Variations of these pies can be found all over England, and each region has its own particular recipe and traditions.

These are some of mine.

Roast lamb makes a perfect shepherd’s pie.

Shepherd’s Pie

The only reason my husband likes it when we have roast leg of lamb is because he knows a day or two later he will get a shepherd’s pie for dinner.

If you don’t like lamb, or don’t have easy access to it through your butcher counter, use roast beef. Or leave out the meat altogether if you want and fill up the pie with roasted root vegetables. It’s all good.


2 cups leftover roast lamb, remove from the bone and chop coarsely in a food processor. Add in a couple slices GF bread if needed to equal 2 cups

1 tablespoon olive oil
1 large onion, chopped
2 large carrots, chopped and boiled until just softened
2 cloves garlic, crushed and minced
1 cup peas or sweetcorn
1 tablespoon olive oil or butter
2 cups chicken or vegetable stock
GF flour 1 heaped tablespoon
salt and pepper to taste
1 teaspoon dried rosemary
2 pounds mashing potatoes, boiled and mashed


Cottage pie

Cottage pie (Photo credit: flickrrhoea)

Heat the oil in a wide pan or wok. Add in the onion and garlic and cook until golden. Add in the corn or peas and the carrots. Stir and cook another 3 – 4 minutes.

Add in the chopped lamb, seasoning, and dried herbs.

Make a gravy using the oil, flour, and stock.

Heat the oil. Add the flour and stir constantly for 2 – 3 minutes. Gradually add the stock, stirring after each addition, until a thin gravy is created. Bring up to a boil, stirring constantly, and cook for about 2 minutes.

Pour enough of the gravy over the lamb and onion mixture to make a wet mix. Season to taste.

Transfer the mixture to a large casserole dish. Cover over with the mashed potatoes. Seal around the edges and use a fork to trace lines across the top.

Dot with butter, season well with salt and pepper.

Bake in a moderately hot oven for 40 – 50 minutes, until it is hot and bubbling and the mash is browned over the top.

Alternately, grate cheddar cheese over the top before baking.


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