This recipe was created on our cooking day in Dunedin. I couldn’t come up with a lamb recipe to save myself. And I was nervous. After seeing the lamb hung up in Mike’s shed and breaking it down I wanted to give this animal some respect. There is no way you can go through that process and want to cook and serve a mediocre meal.We seasoned and cooked two beautiful legs for dinner and had some tender roast meat left over, which, after a couple of wines I boldly volunteered to ‘whip’ something up with the next day.
The following morning at the supermarket I simply chose a selection of ingredients which I wanted to eat in a pie. And that’s the beauty of this cooking: just use whatever meat you have left over, some cheese, vegetables and olives/capers/pepperdews, mix it all together and surround it with buttery pastry.