LAMB POT PIES WITH MUSHY PEAS

PREP + COOK TIME 25 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Snuggle Up Make-ahead -

1 ta­ble­spoon olive oil

2 re­served lamb shanks, meat shred­ded (see Lamb Shanks recipe, left)

1 medium car­rot (120g),

chopped coarsely

1 ta­ble­spoon gravy pow­der

1 cup (250ml) re­served cook­ing liq­uid

(see Lamb Shanks recipe, left) ½ cup (125ml) water

400g can brown lentils, drained, rinsed ½ cup (60g) frozen peas

400g re­served par-boiled pota­toes, sliced thinly (see Lamb Shanks recipe, left)

50g but­ter, melted

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