Got a kitchen full of leftovers from your weekend roast? This lamb and potato pie with roasted tomatoes dish is the best way to use them up and turn them into a hearty meal on a chilly day. Inside a crispy bread case is roast lamb, blended with tomatoes, and topped with a creamy mashed potato layer. Serve it with a side of salad and you’ve got yourself your next weeknight dinner. Sustainable and delicious!

 

Directions:

1. Preheat the oven to 180°C (160° fan) | 350F | gas 4.

2. In a large mixing bowl, toss the lamb with the flour, 1 tsp salt, and 1/2 tsp pepper.

3. Heat 2 tbsp oil in a large casserole dish set over moderate heat until hot. Working in batches, sear the lamb in the hot oil until golden-brown, turning as needed, 4-5 minutes. Remove to a plate; repeat for the remaining lamb.

4. Reduce the heat under the dish to medium. Add the remaining 2 tbsp oil followed by the onion, carrot, and a pinch of salt; sweat until softened, about 5 minutes.

5. Return the lamb (and any accumulated juices) to the dish. Stir in the herbs, stock, and some salt and pepper to taste; bring to a boil and then reduce to a simmer. 6 Peel and thinly slice the potatoes. Arrange on top of the lamb stew and dot with the butter; arrange the tomatoes on top of the potatoes.

7. Transfer the dish to the oven; bake until the lamb is cooked through and the potatoes are golden-brown, 30-40 minutes.

8. Remove from the oven and let stand for 5 minutes before serving with a garnish of thyme. Can be frozen.

 

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Ingredients:

• 1 kg | 6 1/2 cups lamb neck fillet, trimmed and cubed
• 3 tbsp plain flour4 tbsp sunflower oil, divided
• 1 medium onion, finely sliced
• 3 large carrots, peeled and sliced
• 2 bay leaves
• 3 thyme sprigs, plus extra to garnish
• 2 rosemary sprigs

• 750 ml lamb or chicken stock
• 4 large floury potatoes
• 1 tbsp butter, cubed
• 225 g | 1 1/2 cups cherry tomatoes, on-the-vine
• salt
• freshly ground black pepper