Lamb mushroom and potato Pie

This is similar to the Chicken and leek Pie in that it is only a pie lid ( I'm even using the same pie dish!)

So this came about as my lovely mother-in-law had given us a half leg of lamb to roast. After 1 meal we still had some sizeable chunks left (about 2 handfuls) and a ramekin of fatty lamb juices. It being January and saving money I promised to turn it into another tea.

I used:

125g of ready made puff pastry.
Roast lamb
1/2 red onion chopped
1 clove garlic
2 big chesnut mushrooms
2 medium sized potatoes (diced small and boiled for 10 mins)

Cook off the onion in a dessert spoon of the fatty lamb juices until just beginning to colour then add the drained potatoes, lamb, garlic and diced mushrooms. Keep stirring for 5 minutes then add a pinch of dried mint and dried rosemary, then splash in 1/2 a glass of wine ( white or red is good).

Then add either enough leftover gravy to coat everything (or shake in gravy granules and a splash of water).
Tip everything into the pie dish and brush the edge of the dish with milk so the pastry will stick down. Drape over the puff pastry and push around the edges with a fork, trim off the edges. Cut a couple of slits in the top and brush with milk, then put in a pre-heated oven (180°c) and cook for 15/20 mins until the pastry is browned.

Sorry for the half munched pic. Too hungry to remember to take a photo!

We had ours with carrots and broccoli. Enjoy!