One of the best things ever is puff pastry. Why wouldn’t you like it, seeing as how it’s made of butter and flour? If you put it over a stew made with beef or lamb, you’ll have a fantastic meal waiting for you when you get home from work. This lamb and mushroom pie is perfect for rainy nights in, and it can be assembled entirely from leftovers. Prepare a meal using the leftover lamb chops you have lying around.
Lamb and mushroom pie suggestions
Making puff pastry may be tedious, and it’s much easier to just buy frozen dough from the supermarket and heat it up. Lamb that has been cooked for a longer period of time tastes even better, and the addition of mushrooms cooked in butter makes the dish even more decadent. You may vary the pot pie recipe by using different veggies like potatoes and carrots. A crisp green salad is a great accompaniment to this pie because of its richness.
If it starts to rain this summer, get some puff pastry and cook a hearty pot pie for dinner. Here, have a piece of this pie with lamb and mushrooms.
Lamb and mushroom pie recipe
Course: Main
Cuisine: Global
Difficulty: Easy
Servings: 6 servings
Prep time: 20 minutes
Cooking time: 1 hour
Ingredients
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1 Spanish onion
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150g mushrooms
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30g butter
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500g lamb
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1 litre beef stock
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salt and pepper
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1 pinch mace
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120g frozen puff pastry
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1 egg, beaten
Method
- Peel and chop onion. Wash and roughly chop mushrooms. Fry both gently in butter until soft.
- Cut meat into 2cm pieces and add to pan. Cook for 10 minutes. Add stock and seasoning. Cover and simmer for 20 minutes.
- Place mixture in pie dish, cover with pastry, trim edges and flute. Brush with beaten egg and bake in centre of oven for 30 minutes at 200°C.
- Reduce temperature to 180°C for 15 minutes.