Lamb Shepherds’ Pie
Ingredients
Leftover lamb, about 200g-300g/7oz-11oz
Gravy
Potatoes, about 250g/9oz
50g cheese, grated
2 tbsp breadcrumbs, with mixed herbs (Herbes de Provence)
Method
Heat oven to 200C. Used the gas grill due to no-functionality of oven.
Roughly chopped the de-fatted lamb in the food processor and spread in a baking dish.
Used the juices from the roasting pan with some Bisto and some left over red wine based sauce from Beef Wellington to make an excellent gravy. Poured this over the meat.
Mash the potatoes and spread them over the meat, then scatter with cheese and herbs with bread crumbs over the potatoes. Bake in the oven for 30 minutes or until golden on top and bubbling around the edge.
We had some leftover cauliflower, which was mashed and put in with the potatoes.
Tried out on 1/03/2019. Absolutely excellent!
Leftover lamb, about 200g-300g/7oz-11oz
Gravy
Potatoes, about 250g/9oz
50g cheese, grated
2 tbsp breadcrumbs, with mixed herbs (Herbes de Provence)
Method
Heat oven to 200C. Used the gas grill due to no-functionality of oven.
Roughly chopped the de-fatted lamb in the food processor and spread in a baking dish.
Used the juices from the roasting pan with some Bisto and some left over red wine based sauce from Beef Wellington to make an excellent gravy. Poured this over the meat.
Mash the potatoes and spread them over the meat, then scatter with cheese and herbs with bread crumbs over the potatoes. Bake in the oven for 30 minutes or until golden on top and bubbling around the edge.
We had some leftover cauliflower, which was mashed and put in with the potatoes.
Tried out on 1/03/2019. Absolutely excellent!