Leftover Lamb Mint and Potato Pie

Savour the delightful combination of flavours in this Leftover Lamb Mint and Potato Pie recipe. A perfect way to transform your roast lamb into a hearty and delicious meal that the whole family will love.

When it comes to using up leftover roast lamb, I’m not sure anything beats a pie!

In fact, I’m not sure there’s much that ever beats a pie!

A filling pie, stuffed with tender meat and rich gravy and wrapped in a golden buttery pastry, is the perfect family dinner, and this leftover lamb, mint and potato pie is terrific!

Lamb pies are always a hit. 

side view of leftover lamb mint and potato pie on plate with peas.

Why I Love Leftover Lamb Mint and Potato Pie

I love this leftover lamb pie with mint because:

  • It’s delicious. 
  • Leftover lamb mint and potato pie is easy, and using leftovers means it’s cheap!
  • There’s plenty that you can do differently for a leftover lamb and mint pie that’s perfect for your family. 
  • The lamb in this leftover lamb roast pie melts in your mouth. 
  • The minty sauce in this lamb and mint pie recipe is rich and tasty. 
  • Potatoes mean that you don’t need lots of lamb. 
  • Homemade pies are easy, comforting and very family-friendly. 
cooked pie in square cake tin. Bowl of peas and other ingredients also on table.

Ingredients For Leftover Lamb Pie with Mint

When I make my leftover roast lamb pie, I use:

Cooking Spray – Or olive oil.

Onion – Finely chopped or diced. 

Leftover Roast Lamb – Chopped into bites. 

Plain Flour

Salt and Pepper

Red Wine

Carrots – This is technically a lamb and vegetable pie, too!

White Potatoes – A lamb and potato pie recipe is ideal for leftovers when you might not have much meat. 

Lamb Stock – Use beef stock if you don’t have lamb.

Henderson’s Relish – Henderson’s is pretty region-specific. You can use Worcestershire sauce or skip it if you can’t get any. 

Mint Sauce 

Ready-Made Shortcrust Pastry – Either a block or pre-rolled, which you might need to roll out to a different size and shape to fit your tin. 

Egg – This is just for the egg wash; it’s not essential, and you could also use milk. 

Butter – This is just to grease your tin. You can use margarine instead. 

ingredients for leftover lamb mint and potato pie on table.

You’ll Also Need

Homemade pie with leftover lamb is super easy to make, so you don’t need much. I use:

  • Peeler, chopping board and sharp knife to prepare the ingredients for the lamb pie recipe. 
  • Jug and whisk for the stock.
  • Cast Iron Dutch Oven. Any large, flameproof pan or dish is fine, but I like to use my big dish. A large nonstick frying pan would be great. 
  • Pie tin or dish. I use a deep 8-inch square cake tin. If yours is significantly different in size, you might have to adjust the quantities. 
  • Pastry Brush
served portion of pie on white plate.

How to Make Leftover Lamb Mint and Potato Pie – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One

Liberally mist a flameproof, non-stick cooking dish or pan with cooking spray or a tablespoon of olive oil and warm over medium heat on the hob. 

Step Two

Add the onions and fry for 5 minutes until soft, stirring often. 

Step Three

Add the cooked lamb, a tablespoon of flour and a pinch of salt and pepper. Stir together well. 

onions and lamb in cooking dish.

Step Four

Cook for two minutes, stirring often. The flour will start to stick to the lamb. 

Step Five

Pour in the wine and scrape the bottom of the pan. 

onions, lamb and red wine in cooking dish.

Step Six

Bring to a simmer and cook for 3 minutes, stirring often. This stops the flour from clumping together. 

Step Seven

Add the carrots and potatoes. Stir. If your cooking dish is quite full, this might be tricky. Just do your best; it doesn’t matter much.

lamb, carrots and potatoes in cooking dish.

Step Eight

Pour in the stock and add a splash of Henderson’s relish. 

uncooked pie filling in cooking dish.

Step Nine

Stir well and bring to a simmer. 

Step Ten

Simmer for 30 minutes, stirring occasionally, until the sauce has reduced. Reduce the temperature if necessary to achieve a nice, steady simmer. 

simmered pie filling in cooking dish.

Step Eleven

Remove from the heat. Your sauce should have reduced quite a bit. If it’s still watery, simmer for up to ten minutes more. 

On the other hand, stir in a cup of water if it ever becomes too dry. 

Step Twelve

Stir in the mint sauce. Add more or less, depending on your preference. I used to only add a teaspoon or two. The kids were fussier when they were younger but don’t mind a stronger flavour nowadays. 

If you aren’t sure, you can always taste and add more. 

Step Thirteen

Leave the filling to one side while you prepare the pastry. 

Step Fourteen

Roll out the pastry into two squares on a lightly floured surface. 

One should be big enough to fill the bottom and sides of the tin with a little hanging over, and the other should be able to comfortably cover the top. 

Step Fifteen

Preheat the oven to 180 degrees C (fan-assisted). 

Step Sixteen

Grease your baking tin or pie dish with butter or margarine, taking care to get right into the corners. 

Step Seventeen

Place the larger pastry square into the tin and press into the bottom and sides gently, leaving a little hanging over the edges. If there are any tears, just rip a bit off and patch it up. Pastry is more forgiving than we think. 

Step Eighteen 

Stir the pie filling and carefully spoon it into the tin, filling the pastry as much as possible. 

filled pie wihtout lid.

Step Nineteen

Cover with the other square of pastry. 

Step Twenty

Trim away any excess with a sharp knife.

Step Twenty-One

Press the ends together by firmly crimping around the edges of the tin, pressing the two layers of pastry together securely. You might find this easier to do with damp fingers. 

Step Twenty-Two

Use a pastry brush to brush the egg liberally on the top of the pie. 

Some ready-rolled pastry is pre-brushed, so check the packet. 

Step Twenty-Three

Use a knife to stab two holes into the middle of the pastry. I just stab two slits. 

unbaked pie in tin.

Step Twenty-Four

Place into the oven and bake for 30 minutes until golden brown. 

baked pie in tin.

Step Twenty-Five

Remove from the oven and rest for a few minutes before serving. This helps the sauce thicken, and the pie holds its shape when cut and removed from the tin. 

close up of baked pie in pin.

Serving Suggestions

Your leftover lamb, mint and potato pie has meat, potatoes, vegetables and pastry. 

It’s got everything you need for a family dinner. I tend to serve with some peas or other green veggies.

side view of leftover lamb pie on plate with peas. Rest of pie in the background.

Variations

There are a few things that you can do differently when you make leftover lamb, mint and potato pie. 

served portion of pie with peas.

Change the Quantities

If you have more than 300g of lamb, you might want to use fewer potatoes or carrots to avoid overfilling your pie.

Use Puff Pastry

I prefer a leftover lamb pie with shortcrust pastry, so that’s what I use. Puff is fine, too. 

Use Homemade Pastry

I never make pastry. I don’t have the time or inclination when store-bought is fine. You can, though, of course.

Increase the Mint

I recommend tasting and adding more mint to suit your tastes. 

Skip the Wine

If you prefer not to cook with wine, skip it and go straight to the stock. Add a little at a time, stirring in well before adding more to ensure your flour doesn’t clump together. 

Make a Minted Lamb Pie with Fresh Lamb

You can use fresh meat if you want to make this pie but don’t have any leftover lamb. 

Buy diced lamb, brown it in the cooking pan, and remove before following this recipe as it is. 

side view of leftover lamb mint and potato pie on plate with peas.

Leftovers

This pie is made with leftover roast lamb, so I don’t recommend reheating leftovers for another day. The more you reheat meat, the greater the risks, so I try to just reheat it once. 

Disclaimer: While I aim to be as accurate as possible, any advice in this post, including but not limited to, cooking times, quantities, nutritional information and storage and freezing guidance is based on my own experience. Please use your own skills, knowledge and judgement, and get up to date food safety information. 

Storage 

The leftover lamb for this pie can be stored in a sealed tub in the fridge for up to two days. I try to eat it the day after and wouldn’t save it for longer than two days. 

pie in square tin with portion removed. Portion on plate and bowl of peas to the sides.

FAQ

Can You Make a Lamb Pie with Mashed Potato Topping?

If you want a lamb pie with a mashed potato topping, I recommend my chunky leftover lamb shepherd’s pie.

Can You Make Lamb Pie with Puff Pastry?

Yes.

How Long Can You Keep Leftover Lamb?

I don’t recommend keeping leftover roast lamb for longer than two days, and if possible, I’d eat it the next day.

How Many Calories in Homemade Lamb Pie?

You can get an estimate of the nutritional information in the recipe card below, but It is just a guide. If you are calorie counting, I recommend working it out yourself.

Other Leftover Lamb Recipes 

If you want more recipes using leftover lamb, I recommend:

Recipe Card

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Portion of leftover lamb mint and potato pie served with peas on a white plate.

Leftover Lamb Mint and Potato Pie


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4.8 from 15 reviews

  • Author: Donna
  • Total Time: 1 hour 15 minutes
  • Yield: 6 People 1x
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Description

Experience the perfect blend of savoury and fresh with this Leftover Lamb, Mint, and Potato Pie recipe, turning yesterday's roast into today's comfort food sensation.


Ingredients

Units Scale
  • Cooking Spray
  • 1 Brown Onion (diced)
  • 300g Leftover Roast Lamb (cut into bites)
  • 1 Tablespoon Plain Flour (plus extra to dust)
  • Pinch Salt and Pepper
  • 200ml Red Wine
  • 2 Large Carrots (peeled and sliced)
  • 600g White Potatoes (peeled and sliced)
  • 500ml Lamb Stock
  • Splash Henderson’s Relish (optional)
  • 2 Tablespoons Mint Sauce
  • 320g Ready-Made Shortcrust Pastry
  • 1 Egg
  • Butter (to grease your tin)

Instructions

  1. Liberally mist a flameproof, non-stick cooking dish or pan with cooking spray (or a tablespoon of olive oil).
  2. Warm over medium heat on the hob.
  3. Add the onions and fry for 5 minutes until soft, stirring often.
  4. Add the cooked lamb, a tablespoon of flour and a pinch of salt and pepper.
  5. Stir together well.
  6. Cook for two minutes, stirring often.
  7. Pour in the wine and scrape the bottom of the pan.
  8. Bring to a simmer and cook for 3 minutes, stirring often.
  9. Add the carrots and potatoes. Stir.
  10. Pour in the stock and add a splash of Henderson’s relish.
  11. Stir well and bring to a simmer.
  12. Simmer for 30 minutes, stirring occasionally, until the sauce has reduced.
  13. Remove from the heat.
  14. Stir in the mint sauce.
  15. Leave the filling to one side while you prepare the pastry.
  16. Roll out the pastry into two squares on a lightly floured surface. One should be big enough to fill the bottom and sides of the tin with a little hanging over it, and the other should be big enough to cover the top comfortably. 
  17. Preheat the oven to 180 degrees C (fan-assisted). 
  18. Grease your baking tin or pie dish with butter or margarine.
  19. Place the larger pastry square into the tin and press into the bottom and sides gently, leaving a little hanging over the edges.
  20. Stir the pie filling and carefully spoon it into the tin, filling the pastry as much as possible.
  21. Cover with the other square of pastry.
  22. Press the edges together by firmly pinching around the edges of the tin.
  23. Trim away any excess with a sharp knife.
  24. Use a pastry brush to brush the egg liberally on the top of the pie. 
  25. Use a knife to stab two holes into the middle of the pastry. 
  26. Place into the oven and cook for 30 minutes until golden brown. 
  27. Remove from the oven and rest for a few minutes before serving.

Notes

  • Read the post above for more tips and advice.
  • Prep Time: 45 minutes
  • Inactive Time: 0 hours
  • Cook Time: 30 minutes
  • Category: Made with Leftovers
  • Cuisine: British

Nutrition

  • Serving Size: 1 piece
  • Calories: 781
  • Sugar: 14
  • Sodium: 449
  • Fat: 40
  • Saturated Fat: 19
  • Unsaturated Fat: 17
  • Trans Fat: 0
  • Carbohydrates: 55
  • Fiber: 4
  • Protein: 42
  • Cholesterol: 194

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Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information. 

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Author
Donna Dundas
Donna Dundas is an experienced family food blogger who has been creating easy and wholesome recipes for over 7 years. Her blog is a must-read for anyone looking for filling and delicious recipe ideas, that reduce waste and minimise stress.

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