Shepherd’s Pie

My mother cooked a roast lamb the other day and gave it to me to take home all sliced up and ready to eat. Too much left over and no one was eating any more. I decided to make a traditional shepherd’s pie using left over leg of lamb.

I started by putting some potatoes onto the boil for the mash. Then I set about chopping up all the lamb into tiny pieces by hand, choosing to do it this way rather than try to put into the food processor.

Chopped up some onion and grated a carrot. Fried up the onion in about 2 tblspns oil then added the carrot. Tipped in the lamb with some salt and pepper, Worcestershire sauce – a really good splash of that and some tomato sauce. Then I added  a tblspn flour and mixed well until the flour was cooked off a bit. I added some beef stock – about 200mls (one of those little packs of cambells stock). Let it simmer away for 15 minutes or so.

Transferred to oven proof dish

minced left over roast lamb
(I would have added a handful of frozen peas but didn’t have any)

Meantime prep the mash – using butter and some milk – fairly stiff mixture and layered it over the top of the meat. Sprinkle with some grated cheese and bake in moderate oven for about 15-20mins until potato is golden brown

shepherds pie Yep – not much left – no complaints

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