Name: Leftover Lamb Shepherd's Pie recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Cuisine: british, irish
Ingredients: 3 cups cooked lamb chopped; 1 onion finely chopped; 1 carrot diced; 1 garlic clove finely chopped; 4 cups mixed vegetables; 3 tbs tomato paste; 1 tbs plain flour; 1/2 cup red wine; 250.00 ml chicken stock (liquid); 400g canned chopped tomatoes; 1 tbs Worcestershire sauce; 1 cup frozen peas; 500g mashed potato; 1 tsp fresh mixed herbs chopped *to taste; 1 pinch salt and pepper *to taste

I use leftover lamb roast and any vegetables I have lying around for this recipe. It's a great way of using anything left in the fridge and can also be made with a puff pastry casing.

Ingredients

3 cups cooked lamb chopped
1 onion finely chopped
1 carrot diced
1 garlic clove finely chopped
4 cups mixed vegetables
3 tbs tomato paste
1 tbs plain flour
1/2 cup red wine
1 cup chicken stock (liquid)
400g canned chopped tomatoes
1 tbs Worcestershire sauce
1 cup frozen peas
500g mashed potato
1 tsp fresh mixed herbs chopped *to taste
1 pinch salt and pepper *to taste

Method

Step 1

Saute onion, carrot and garlic in olive oil for a few minutes.
Step 2

Add vegetables, lamb, tomato paste and flour, and mix over a low heat for 3 minutes.
Step 3

Add red wine, stock, Worcestershire sauce, tomatoes, salt and pepper, and bring up to the boil.
Step 4

Reduce heat to low and simmer for 30 minutes until liquid has reduced.
Step 5

Turn off heat and stir through peas and fresh herbs.
Step 6

Place in a pie or casserole dish and top with mashed potato.
Step 7

Bake in a pre-heated 180C oven for 20-30 minutes.