Lamb Pot Pie
This is a simple lamb stew to which I then applied a puff pastry lid for the last 45 minutes of cooking to create a pot pie. Normally it's best to use the fattier lamb shoulder for such a dish, but you can use large chunks of a topside mini roast to create a lower fat alternative. What you need: 2 tablespoons plain flour Salt & pepper 500g lamb topside mini roast available at MM Fresh. 50g butter 1 onion, finely sliced 1 clove garlic, minced 2 potatoes, peeled and chopped in