Thursday, May 8, 2008

Shepherds Pie

I love using leftovers to make another completely awesome meal. There's something so satisfying about using every last scrap in a tasty way. It must appeal to the scrooge in me.

Approx 500gms left over roast lamb, diced
2 sticks celery, diced
1/2 onion, diced
1 clove of garlic, minced
1 large-ish carrot, diced
400gm tin tomatoes
Approx. 2 cups stock
Worcestershire Sauce
Salt and Pepper
1-2 Tbl Gravy Powder (or left over gravy?)
6-7 potatoes, peeled & cubed
splash of Milk
30gms butter
1/2 cup grated cheddar cheese

Preheat oven to 190ÂșC.

Cut vegetables. Put salted water onto boil. Once boiling add potatoes and boil until soft whilst making the meat part.

Heat a bit of oil in a frypan, add onion, garlic, carrot and celery. Sweat until translucent.

While that's happening, dice your lamb. Add and give it a good stir. Add tin tomatoes, Worcestershire sauce, gravy powder and seasonings and then add enough stock to give a nice sauce.

Bring to the boil and simmer for a few minutes to incorporate all the flavours and thicken.

Mash potatoes with butter, milk and a little pepper until nice and fluffy.

Place meat mixture into a baking dish, top with mashed potato and finally cheese.

Bake in the oven until the cheese is all melted and bubbly (approximately 20 minutes)

I've been known to add some left over roast vegetables to the mix. My kids love it with a crispy salad and crusty bread to soak up the sauce.

1 comment:

Andrea said...

Mmm thanks Leah, might have to try that one next time!