Tender lamb and veggie pot pies topped with a grain free, gut friendly pastry. These make a simple and satisfying family-friendly dinner and a great way to use up any leftover lamb too. Perfect to use up leftover meat after Christmas.
Prep 10 Min | Cook 30 mins | Serves 6
Recipe By: Casey-Lee – Nutritionist / @livelovenourishaus / www.livelovenourish.com.au
GUT FRIENDLY FILLING
- 1 small red onion, diced
- 3 garlic cloves, crushed
- 2 cups diced Kent pumpkin
- 250ml water
- 2 tsp Meadow & Marrow Bone Broth Concentrate (Lemon & Herb is great)
- 3 cups cooked, shredded lamb (leftover lamb is perfect*)
- 3/4 cup frozen peas, defrosted
- 2 tbsp fresh thyme or rosemary leaves
- Extra virgin olive oil
- Pinch salt and pepper
- 1 cup almond meal
- 1.5 tbsp tapioca flour
- 1 large free range egg
- 1 tbsp extra virgin olive oil
- Pinch good quality salt
- In a mixing bowl combine all pastry ingredients. Transfer to a flat surface lined with baking paper. Shape into a ball and top with another sheet of baking paper. Use a rolling pin to roll out to 1/2 cm thick. Set aside in fridge to firm (makes it easier to cut shapes) until you’ve made the filling.
- Meanwhile, in a saucepan, sauté onion and garlic in olive oil until soft. Add pumpkin, water and bone broth concentrate. Simmer until pumpkin is really soft (overcooked) and mixture begins to thicken. Stir through lamb, peas and thyme. Season with salt and pepper.
- Transfer lamb mixture to small oven-proof pots.
- Take out pastry from fridge and cut out circular shapes to cover your pots.
- Cover each filled pot with pastry and place in oven for 15-20 minutes or until pastry is lightly golden.
NOTES / TIPS
- To cook slow cooked lamb, see recipe here or you can cook diced lamb in a saucepan with a touch of broth over low heat until tender.
- The overcooked pumpkin makes the filling naturally thickened with vegetables. You could also add a touch of tapioca flour if needed. Cooked and pureed cauliflower can also be used to thicken.
- If your pastry is too soft to handle, transfer to freezer to firm up before cutting into shapes