This is a great way to use up a large amount of leftover lamb. The dish is fairly easy and quick so it works well for a weekday meal also.

Lamb Pie

• 1 small onion diced medium
• 2 large turnips diced medium
• 5 carrots diced medium
• 1 cup mushrooms quartered
• 2 tbsp chopped fresh sage
• 3 1/2 cups diced cooked lamb
• 1 14 oz can beef stock
• 1/2 cup flour
• 2 tbsp Worcestershire sauce
• 1 sheet prepared puff pastry dough
• Salt/pepper
• 2 tbsp butter

In a 12″ cast iron or oven safe skillet heat butter over medium heat. Saute onion until golden then add carrots and turnips. Saute until carrots begin to brown then add mushrooms, sage and lamb. Season with salt and pepper and add flour and stir to incorporate. Add stock and Worcestershire sauce and mix well. Cook filling over medium heat until thick and bubbly. Roll out…