Leftovers Shepherd’s Pie
This is our standard meal to make with any leftover roast lamb. You can use shoulder or leg of lamb, either works fine
Ingredients
- 1 tbsp Olive Oil
- 1 Onion finely diced
- 1 stalk Celery finely diced
- 2 cloves Garlic crushed
- 1 tsp Salt
- 2 tsp Smoked Paprika
- 500 g Roast Lamb
- 200 ml Red Wine
- 400 g Tinned Tomatoes
- 100 g Tomato Puree
- 1 kg Maris Piper Potatoes peeled and roughly diced
- Butter
Instructions
- In a heavy based pan, heat the oil on a low heat, add the onions, celery and garlic. Put the lid on the pan allow to cook for 10 minutes until the onions have softened.
- Whilst the onions are cooking, finely dice the lamb, so around 1/2 cm cubes
- Add the salt and smoked paprika and cook for a couple of minutes. Then add the diced lamb.
- Turn the heat up to medium and fry for a further five minutes.
- Add the wine and allow that to reduce slightly.
- Add the tinned tomatoes and tomato puree. Turn down to a simmer and cook until the potatoes are done.
- Boil the potatoes. then mash them with as much butter as you see fit 🙂
- Put the meat mixture into a large casserole or heat-proof dish. This recipe I use a 9 inch square and 3 inch high dish.
- Layer the mashed potato on top … use a fork to make it look pretty. Grate some cheddar cheese on top
- bake in a 180C oven for 30 mins
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