This delicious lamb pie with a creamy topping is the perfect dish for sharing.
- Tear the bread into rough pieces. Place in a bowl and pour over enough water to cover. Then set aside for 5 mins. Heat half the oil in a frying pan. Add the leftover roast lamb and cook for 3-5mins until lightly browned. Then remove and set aside.
- Heat the remaining oil in the frying pan. Add the onion and cook for 5 mins until softened. Then add the garlic and chilli and cook for 1 min more. Stir through the curry powder, lemon zest and mango chutney and cook for a couple of mins until well combined.
- Return the lamb to the pan along with the almonds. Squeeze away the water from the bread and then stir into the mixture, along with the juice of the lemon, breaking up any lumps. Spoon the mixture into a large, shallow, ovenproof dish. Preheat the oven to Gas Mark 4, 180C, fan 160C. Mix together the eggs, cream and milk and season well. Pour over the lamb mixture to cover. Then arrange the bay leaves on top. Bake in the oven for 25 mins or until the topping is set and golden.
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