Lockdown Easy Cooking : Easter Leftovers Shepherds Pie #lockdownrecipes #easyrecipes #leftoverrecipes

Leftover lamb shepherd’s pieYou have had the roast dinner not use up those left overs! This was a frequent part of mealtime when I was younger. My Welsh mother wasted nothing! Remember that a shepherds pie made with beef is a cottage pie and made with pork is just plain odd 🙂

Ingredients

  • 500g leftover slow-roast lamb (shredded or minced)
  • 1 large onion, finely chopped
  • 2 carrots, chopped
  • any left over peas
  • 2 celery sticks, finely chopped (optional)
  • 3 garlic cloves, finely chopped
  • 1 tbsp fresh thyme leaves
  • 100ml lamb or chicken stock
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato purée
  • seasoning
  • 800g floury potatoes, cubed
  • 3 tbsp butter
  • grated cheese (optional)

 

Method

  • Heat the oven to 200°C/fan180°C/gas 6.
  • Heat the olive oil in a large frying pan and cook the onion, carrots, celery and garlic for 10-12 minutes until tender.
  • Add the thyme and red wine, then simmer for 2-3 minutes.
  • Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purée, then season.
  • Simmer gently for 15 minutes until the mixture has reduced.
  • Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender when pierced with a fork. Drain, return the potatoes to the pan and mash until smooth. Beat in the butter and season to taste
  • Put the lamb mixture in a 1.5 litre ovenproof dish and top with the mash.
  • Sprinkle over a little cheese (optional)
  •  Bake in the oven for 20-25 minutes until golden on top and bubbling.
  • serve with green beans or cabbage and a rich gravy

Tip

If you don’t have enough left over lamb then bulk it out with a can of baked beans. Yes it sounds odd but good to eat 🙂

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