Leftover Lamb Shepherd's Pie

Prepare: less than 30 mins

Cook: 30 mins to 1 hour

Serve: Serves 6

Ingredients

2 tbsp oil, for frying

1 large onion, chopped,

3 large carrots, diced

2 garlic cloves, finely chopped

100ml/3½fl oz red wine

2 tbsp tomato purée

150ml/5fl oz lamb, chicken or beef stock or leftover gravy

1 tbsp Worcestershire sauce

1 tsp redcurrant jelly

small rosemary sprig

500g/1lb 2oz leftover roast lamb, chopped or shredded (if slow roasted)

150g/5½oz fresh or frozen peas

small handful flatleaf parsley, chopped

1kg/2lb 4oz potatoes, such as Maris Pipers, peeled and chopped

50g/1¾oz butter

60ml/2fl oz double cream

salt and freshly ground black pepper

Method

Heat the oil in a shallow flameproof casserole or a saucepan over a medium heat. Add the onion, carrots and garlic and fry for about 5–6 minutes until softened.

Add the red wine and tomato purée and bring to the boil. Turn the heat down to a simmer and add the stock or gravy, Worcestershire sauce, redcurrant jelly and rosemary. Add the lamb, peas and parsley and season with salt and pepper. Simmer gently on a low heat while you prepare the potatoes.

Preheat the oven to 200C/180C Fan/Gas 6.

Boil the potatoes in a pan of salted water for 10–12 minutes until tender, then drain. Heat the butter and cream in the pan, pass the potatoes through a ricer into the pan of butter and cream (or mash well). Mix well to form a creamy mash without any lumps. Season with salt and pepper.

If not using a casserole, transfer the lamb mixture into an ovenproof pie dish. Top the lamb with the mashed potato.

Bake for 25 minutes or until golden-brown and bubbling.

Notes:

Added Rutabaga and Parsnips 

Doubles the sauce due to the amo

unt of veggies 

Uses cranberry sauce instead of red currant jelly

Uses thyme instead of rosemary 

Added some soy sauce and fish sauce to increase the umami

Added some shredded cheese on top of the potatoes and broiled for a few minutes 

From: BBC's Rick Stein’s Food Stories