Shepherds Pie
Following on from the recipe for easy leg of lamb, this was our go to dish when it came down to the leftovers. I mean, for the first leftovers post in this blog series... it basically had to be shepherds pie, right?
This recipe could not have been simpler and made such a big pie that we ended up not needing another recipe for the leftovers. I had seen this recipe years ago on a programme called "Economy Gastronomy", which, as far as I can tell, only had one season. Frankly, that's absurd considering the fantastic premise of the show. It was hosted by Allegra McEvedy and Paul Merrett who would show families how to use up their groceries more effectively to bring the price point down and avoid food waste. Basically, a tv version of this blog series!
Anyway, I definitely recommend turning to this recipe as an option for any leftover lamb you might have. We bulked it up with lots of carrots, onion and peas and then topped it with some delicious sweet potato mash. Served with kale one night, broccoli the next and taken for several lunches at work, this recipe really made it so easy to use up our groceries in a frugal but tasty way.
Recipe via www.bbc.com
Prep Time: 10 min
Cooking Time: 1 - 2 hours
Serves: 4 - 6
Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2-3 garlic cloves, finely chopped
1 tsp rosemary
2 carrots, chopped
1 stalk of celery, chopped
1 parsnip, chopped
1 can of chopped tomatoes
1 litre of meat stock (we used the leftover gravy and topped up with beef stock)
320g leftover lamb (or whatever you have left)
150g frozen peas
4 sweet potatoes (could use regular potatoes if you prefer)
2 tbsp butter
Milk (just a splash for the potatoes)
Method:
Preheat the oven to 180C / 350F.
In a large pot over medium heat, add the olive oil, onion, garlic, and rosemary and allow to soften for a few minutes. Next, add in the carrots, celery, and parsnip and fry until they just start to brown.
When the veggies are ready, add in the chopped tomatoes and stock. Bring the mixture to a simmer and then add in the leftover lamb. Continue to simmer until the liquid has reduced by two-thirds and the sauce is nice and thick.
At the last minute, stir in the frozen peas and let them warm completely. Then pour into your baking dish and set aside while you make the mashed sweet potatoes.
Boil the potatoes until they are nice and soft before mashing them with the butter, milk, salt and pepper. Spread the mash onto the top of your lamb mixture and then drag the tines of a fork across the top to make nice ridges.
Place the dish in the oven and bake for 40-50 minutes or until the potatoes are golden and the filling is piping hot.
Enjoy!
