Mini Lamb Curry Cottage Pies Recipe

Hello again! Didn’t think I would blog again so soon… but I had a random inspiration today! You see, last night I actually cooked triple the portion specified in my previous recipe for the Lamb and Potato Korma… which means, I had PLENTY of leftovers! What do you do with leftover lamb curry? Well, I’ve already made some frozen meals with some leftover rice.. but I didn’t want to just have steamed rice with all my curries… SURELY I could do something else to it! Well… partially due to my latest obsession with PIES and pastries and well, potatoes in general, I have turned my leftover lamb curry into….

Mini Lamb Curry Cottage Pies!
The recipe is so simple, you basically need:
  • 8 large potatoes, peeled then cut into smaller pieces, boiled and then mashed
  • 1 tbsp margarine
  • 6 tbsp milk
  • Salt and pepper for seasoning
  • Shredded tasty cheese
Mix the potatoes with margarine, milk, salt and pepper to form a smooth mash. Divide leftover curry into ramekins and top with the mashed potatoes. Sprinkle some shredded cheese on top of the mash and cook in pre-heated oven at 190C for approx. 10 minutes. So simple! Of course, that’s assuming you’ve already cooked the curry from the night before of course, lol.

I ended up having enough to make 5 little cottage pies… and they are so delicious!

 And here’s a closeup picture with some inner lamb curry goodness… perfect for a winter Sunday lunch!

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