Leftover Lamb Shepherds Pie

Main Lamb
  • Prep Time: 45m
  • Cook Time: 25m
  • Total Time: 1h10m

Servings: 6

Source

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 carrots, chopped
  • 2 celery sticks, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp fresh thyme leaves
  • 75ml red wine
  • 500g leftover slow-roast lamb, shredded
  • 100ml lamb or chicken stock
  • 2 tbsp Worcestershire sauce
  • 3 tbsp tomato ketchup
  • 1 tbsp tomato purée
  • 800g floury potatoes, cubed
  • 3 tbsp butter
  • 2 large free-range egg yolks
  • 25g grated parmesan, plus extra for sprinkling

Instructions

  1. Heat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a large frying pan, then gently cook the onion, carrots, celery and garlic for 10-12 minutes until tender.
  2. Add the thyme and red wine, then simmer for 2-3 minutes. Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purée, then season. Simmer gently for 15 minutes until the mixture has reduced.
  3. Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender when pierced with a fork. Drain, return the potatoes to the pan and mash until smooth. Beat in the butter and egg yolks, then stir through the grated parmesan.
  4. Spread the lamb mixture in a 1.5 litre ovenproof dish and top with the mash. Sprinkle over a little extra parmesan and season. Bake in the oven for 20-25 minutes until golden on top and bubbling.