On Saturday I made Greek-style lamb leg, with yummy potatoes.

I had saved the liquid from cooking the lamb - I’d used some over the top of the lamb serving it, but still had almost two cups of yummy lamb juices infused with herbs. I needed a plan to use them.

In the end I went with a pot pie, no recipe as such. I bought some diced lamb, braised it in the juices until it was very tender, adding some flour-slurry to thicken it up, added some xanthan gum (but not enough!) to thicken it further, then poured it in to pie tins to cool. Towards the end of the cook I diced up a couple of potatoes to add some more body and threw them in, along with some cubes of chopped frozen spinach.

Once cooled I put some puff pasty over the top of the pie tins, using an egg wash to stick it to the pie tin and glaze the top of the pastry, stabbed it in a few places to let the steam out, and baked it for about 25 minutes.

Meanwhile I baked the left over potatoes from the big bag I’d had for Saturday night’s lamb & potatoes, and baked them the same way as then, minus the lemon juice.

All in all it all came out super yummy, with a great golden look to the pie crust and great looking potatoes again.

The pie itself did not gel enough though- I don’t want it rubbery, but it was still a bit runny for my liking. I will keep trying. I’m very new to Xanthan Gum and hesitant with how much I use. I think I will get there with it.

L & G loved it all though, pastry is a favourite of G’s, and he had a third serving so I can’t complain. Growing boys need to grow.