There is nothing that reminds me more of my childhood than the smell of a delicious roast wafting through the house. Lamb if you don’t mind, with a generous helping of mint jelly, roast potato and pumpkin topped with a mountain of minted peas. I often cook a roast for my family, but as we are only two adults and a toddler, leftovers are inevitable. Especially if the moon is positioned in such a way that prevents the toddler from eating meat that day…

There are so many things you can make with leftover roast lamb, but one of our favourites is this lamb and rosemary pie recipe. You can add in extra vegetables if the kids aren’t eating enough. I have made the spinach optional as it is really just a way of getting extra greens on the plate. If your kids don’t like chunks of green then cut the leaves up or use different vegetables altogether. You will need 4 x 250ml capacity ramekins or pie dishes to cook these pies in. I opt to not use a pastry case to save time with making the pastry and blind baking. If you have a good pastry recipe you could make a pastry case instead.

Leftover roast lamb and rosemary pie

Serves 4


2 tbsp olive oil
1 onion, finely chopped
2-3 cloves of garlic, crushed
400g leftover roast lamb, chopped into 1-2cm pieces
200g sweet potato, peeled and cut into 1cm cubes
4 tbsp fresh rosemary, finely chopped
140g tomato paste
2 tbsp worcestershire sauce
1 cup vegetable stock
1/2 cup red wine
2 handfuls baby spinach leaves (optional)
1-2 sheets frozen store bought puff pastry, defrosted
1 tbsp milk (for brushing pastry)

Roast lamb leftovers


Preheat the oven to 200C.

In a large frying pan, heat the oil over medium heat. Add the onion and garlic and cook for 2-3 minutes or until softened and fragrant. Add the lamb, sweet potato and rosemary storing for 1-2 minutes or until coated in the onion and garlic. Add the tomato paste, worcestershire sauce, vegetable stock and red wine. Stir until all ingredients are combined and leave to simmer for 5 minutes.

Cut the puff pastry lids for the pies by placing your upturned ramekins/pie dishes on to the sheet of pastry and cutting around it. If you are feeling fancy you can cut little shapes from the offcuts of the pastry to decorate the pie lids – this is a great activity to get the kids involved in cooking the meal.

If you are using the spinach, throw it into the frying pan for a minute to wilt. If not, pour the pie mixture evenly into the four ramekins/pie dishes. Pop the puff pastry lid on top, pressing down the sides over the edge of the dish slightly. Use a pastry brush to brush the milk over the top of the pastry.

Place in the oven for 10 minutes or until the pastry is lightly puffed and golden brown. Serve with a salad, homemade chips or some steamed vegetables.

The best part is peeling back the pastry lid to smell that delicious lamb and rosemary mixture drifting straight towards you!

How do you use up your leftover roast lamb?

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