Leftover Roast Lamb Shepherds Pie

[[ recipeID=recipe-9kn1g35yh, title=Leftover Roast Lamb Shepherds Pie ]]

Leftover Roast Lamb Shepherds Pie

Servings: 6

Keywords:

  • Prep Time: 20 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 1 hours 20 mins

Ingredients

Instructions

Ingredients

  • 1 tbsp of beef or lamb dripping (or substitute with olive oil or lard)⁠
  • 1 large onion, finely chopped⁠
  • 2 large carrots, peeled and diced⁠
  • 2 celery sticks, finely chopped⁠
  • 2 sprigs of fresh thyme leaves, roughly chopped⁠
  • 2 sprigs of rosemary leaves, roughly chopped⁠
  • 75 ml red wine⁠
  • Around 500g leftover roast lamb, shredded / chopped⁠
  • 100 ml lamb or beef stock⁠
  • 2 tbsp Worcestershire sauce⁠
  • 3 tbsp tomato ketchup⁠
  • 1 tbsp tomato purée⁠
  • 1 tbsp plain flour⁠
  • 800 g floury potatoes, cubed⁠
  • 3 tbsp butter⁠
  • 25 g grated cheddar ⁠

Instructions

  1. Preheat the oven to 200°C/180°C fan/gas 6. ⁠
  2. Heat the fat/oil in a large heavy bottomed pan, then add the carrots, celery and herbs and cook until tender but not soft.⁠
  3. Sprinkle over the flour and stir in well.⁠⁠
  4. Then add the red wine, then simmer for 2-3 minutes. Add the stock, Worcestershire sauce, ketchup and tomato purée. ⁠
  5. Add the cooked lamb, season and simmer gently for 15 minutes until the mixture has reduced.⁠
  6. Meanwhile put the potatoes in a large pan of cold salted water, bring to the boil cook until soft. Drain and allow to air dry for a minute before returning the potatoes to the pan, add a good pinch of salt and the butter and mash until smooth. ⁠⁠
  7. Spoon the lamb mixture into an ovenproof dish and top with the mash. Smooth the mash over before raking it over with a fork to make furrows.⁠Sprinkle over the cheese and bake in the oven for 25 - 30 minutes until golden on top and bubbling.