Individual potato and lamb pies
- November 2009
- Serves 6
- Takes 20 minutes to make, 45 minutes to cook, plus cooling, defrosting and reheating
These individual lamb and rosemary hotpots are hearty and warming. They can also be frozen – perfect for a last minute winter meal.
- 20.4g (8.9g saturated)
- 25.2g (5.7g sugars)
You can also make this in a large, shallow ovenproof dish. Bake, covered in foil, for 30 minutes, then remove the foil and bake for 20 minutes more. Freeze and reheat as in step 5.
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