So life got in the way again and this recipe is later than planned. It’s worth the wait though, as it is a delicious use for left over roast lamb. I’ve made shepherd’s pie a number of times before but always with minced lamb. This recipe uses left over roast lamb (in my case it was slow roast shoulder of lamb but roast leg would work equally well) and was a delicious alternative.
1 tbsp oil
1 onions, finely chopped
2 carrots, chopped into discs around 1cm thick,
Leftover roast lamb, chopped in to bite size pieces
1 tbsp plain flour
Handful of frozen peas
200ml lamb stock
1 tsp tomato puree
Good splash of Worcestershire sauce
Mashed potato to top (For two I use two good-sized baking potatoes and prepared in the usual way)
Salt and pepper
- Pre heat the oven to 200C (180 fan).
- Heat the oil in a large frying pan. Once hot add the onions and carrots and saute until the onions are soft and the carrots have softened.
- Add the lamb and cook for a few minutes.
- Add the flour and stir through.
- Add the stock, peas, tomato e, Worcestershire sauce and seasoning. Allow to simmer for 10 minutes. Add a little more water if the mixture is too dry or flour if the gravy needs thickening. Taste for seasoning and adjust as desired.
- Transfer the mixture in to an oven proof dish and spread the mash potato on top. Scratch the surface of the potato with a fork.
- Bake until the potato is browned and the gravy is bubbling round the edges (around 30 minutes).