Lamb Pot Pie

Lamb Pie

I used 2 cups of sauce leftover from roast lamb and 12oz leftover lamb. The recipe has been modified 


  • 12oz (360gr)lamb, cut into 1″ (2.5cm) pieces
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 8oz (250gr) butternut squash, cut into small cubes
  • 3/4 cup (2.5oz, 100gr) frozen peas, no sauce
  • 1 tbs olive oil
  • 1/2 tsp paprika
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1 cup (8oz, 240ml) beef broth
  • 2/3 cup (5oz, 150ml) red wine
  • 2 tbs Balsamic vinegar
  • 3 tbs cornstarch (maizena) dissolved in 4 tbs beef broth (you may not used it all)
  • puff pastry cut to fit your baking dish(es)


  • Heat oil in medium skillet over medium-high heat. 
  • Add onion, lamb, and brown, 5 – 7 minutes
  • Add squash, garlic, paprika and sauté 5 minutes longer.
  • Add broth, wine, vinegar, herbs and bring to a boil. 
  • Cover, reduce heat and simmer 5 – 8 minutes, until squash is tender.
  • Add peas and simmer 2 minutes longer.
  • Slowly stir in cornstarch mixture, stirring until thickened. You may not use it all. 
  • Divide and spoon into 2 individual baking dishes.
  • Cut puff pastry to fit and place on top. 
  • Bake, 400F (200C) for 20 minutes. 
  • Remove and serve from baking dishes.


I use individual baking dishes that were a little too big, and tucked the pastry down to fit. You could also just use 1 casserole dish.


Keywords: pot pie, savory pie, lamb

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