Tender lamb and vegetable mini pot pies topped with a grain free, gut friendly pastry.

The perfect way to use up leftover lamb and to make a simple and satisfying family-friendly dinner. I love making these with leftover lamb from Sunday roasts or leftover lamb from Christmas dinner.

I use Meadow & Marrow bone broth concentrate in this recipe to add extra gut health benefits.

This recipe is gluten free, grain free, dairy free and paleo friendly.

Nourish 101:

  • This recipe is filled flavour and nutrition. It is rich in protein and healthy fats to satisfy and nourish.
  • Lamb is rich in protein and provides a good source of absorbable iron.
  • I add bone broth concentrate to the recipe for gut health benefits.
  • Bone broth is a good source of collagen, amino acids and essential minerals that all promote gut health.
  • Some benefits of including bone broth into your healthy lifestyle include support gut healing, boost your immune system, inflammatory effects, improve digestive health, healthy skin and anti-ageing effects. Bone broth is great for overall health and wellbeing.

Grain Free Lamb and Veggie Pot Pies

Tender lamb and vegetable mini pot pies topped with a grain free, gut friendly pastry.
Keyword Dairy Free, Gluten Free, Grain Free, No Added Sugar, Preservative Free, Soy Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • 1 small red onion, diced
  • 3 cloves garlic , crushed
  • 2 cups diced kent pumpkin
  • 250 mL filtered water
  • 2 tsp Meadow & Marrow Bone Broth Concentrate (Lemon & Herb is great)
  • 3 cups cooked, shredded lamb (leftover lamb is perfect*)
  • 3/4 cup frozen peas, defrosted
  • 2 tbsp fresh thyme or rosemary leaves
  • extra virgin olive oil
  • Pinch Sea salt and black pepper


  • 1 cup almond meal
  • 1.5 tbsp organic tapioca flour
  • 1 large organic, free range egg, whisked
  • 1 tbsp extra virgin olive oil
  • Pinch good quality salt


  •  In a mixing bowl combine all pastry ingredients. Transfer to a flat surface lined with baking paper. Shape into a ball and place another sheet of baking paper on top. Use a rolling pin to roll out to approx. 1/2 cm thick. Set aside in fridge to firm up (this will make it easier to cut into shapes) until you’ve made the filling.
  • Meanwhile, in a medium- large saucepan, sauté onion and garlic in olive oil over low- medium heat until soft. Add pumpkin, water and bone broth concentrate. Mix well. Simmer until pumpkin is really soft (overcooked) and mixture begins to thicken from the pumpkin. Stir through lamb, peas and thyme. Season with salt and pepper.  
  • Transfer lamb mixture to small oven-proof pots. 
  • Take out chilled pastry from fridge and cut out circular shapes to cover the size of your pots. 
  • Cover each filled pot with pastry and place in oven for 15-20 minutes or until pastry is lightly golden.


Recipe Tips:
  • **See my recipe forvslow cooked lamb, or you can cook diced lamb in a
    saucepan with a touch of broth over low heat until tender.
  • *The overcooked pumpkin makes the filling natural thickened with the bonus of including extra vegetables. You could also add a touch of tapioca flour to thicken if needed. Cooked and pureed cauliflower will also work to thicken the 'sauce'.
  • *If your pastry is too fragile/ soft to handle, transfer to freezer to firm up before cutting into shapes.
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Casey-Lee Lyons

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