Lamb Stew / Pot Pie for Leftover Leg of Lamb

READY IN: 1hr 30mins
Recipe by Michelle Dominic

I wanted to make the most of my leg of lamb after having Roasted Lamb with Potato, Onion and Tomato Gratin which was great. I had about 3 cups of lamb left and the bone. This is what I created. This recipe is open to a lot of changes and preferences but will give the inexperienced cook a good idea as to how to make that leftover lamb into two more great meals.

Top Review by Mark and Stacy

SO delicious! Preparation took MUCH longer than the time listed. I think we spent about 4 hours in the kitchen. Some of that time was more intensive than other times, but this meal certainly is a time commitment. But so worth it. The best part was when our super picky 5 year old daughter ate it, without complaint, and then declared she loved it. In fact, she suggested that we have it for lunch tomorrow! We used a refrigerated pie crust on the bottom and puff pastry on the top. Served with Irish Rosie's Irish Soda Bread. The whole meal was truly a treat!

Ingredients Nutrition


  1. In large pot add broth, bone from leg of lamb,garlic and onions. Simmer on medium low for 1 hour. Add water if less than 3 inches of liquid in pot.
  2. Add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.
  3. Add carrots and turnip and bring to a low boil for 15 minutes.
  4. Add potatoes and low boil for 15 minutes longer.
  5. Add mushrooms and peas and reheat to low boil.
  6. Add salt and pepper to taste. At this point you may decide you need more thyme and garlic.
  7. Mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
  8. Add gravy browning to your liking.
  9. Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
  10. Enjoy remaining stew as is.

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