You 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 🙂
Jan Edwards 