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Leftover Moroccan Lamb Pot Pie

  • 4 Serves
  • 10 minutes
  • 20 minutes

A great way to use up your leftovers. A new dish in minutes.



4 Serves*
2 sheet puff pastries, thawed
 leftover moroccan lamb shanks
1 egg, for egg wash
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Preheat the oven to 180C.
  2. To make the filling, shred your lamb shanks with a fork and mix back in with the sauce.
  3. Place filling in an oven proof ramekin (or ramekins if you are making individual pot pies). Cut out pastry 2 or 3 cm larger than the diameter of your ramekin. Place it over the pie so it covers over the edges and take a sharp knife and trim the edges. Push down around the sides.
  4. Make a slit on top of the pastry to allow air to escape and brush it with egg wash.
  5. Bake in the oven for 15 - 20 minutes or until the pastry is puffed and golden.

Top Tips

If you are just left with the lamb shank and very little sauce, simply add the shredded meat to a pot with a bit of chicken/beef stock and a tin of diced tomatoes. Cook for 10-15 minutes, until you once again have a thick sauce.

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