Left­over lamb and vegie pie

Townsville Bulletin - - Taste.com -

1 tbs olive oil 1 medium brown onion, chopped 2 gar­lic cloves, crushed 400g sliced roast lamb, chopped 350g roast pota­toes, chopped 350g roast car­rots, chopped cup beef gravy powder

cups beef stock cup frozen peas 1 tbs mint sauce 1 sheet ready-rolled frozen puff pas­try, par­tially thawed

1. Pre­heat oven to 200C/ 180C fan-forced. Heat oil in a fry­ing pan over medium-high heat. 2. Add onion and gar­lic to fry­pan, and cook, stir­ring, for 3 min­utes or un­til soft. 3. Add lamb, potato and car­rot. Cook, stir­ring oc­ca­sion­ally, for 3 to 5 min­utes or un­til lamb has browned. 4. Stir in gravy powder. Cook for 1 minute. Grad­u­ally stir in stock. Bring to the boil. 5. Add peas and mint sauce. Re­duce heat to medium. Sim­mer, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til sauce

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