This is the most amazing and satisfying way to use leftover roast lamb (see the huge roast in my roast lamb recipe), and it’s too easy to mess up. This is also the first time I’ve reblogged anything, and I have no idea what I am doing. So if this comes out all wrong, I apologise. The recipe is still great though.
So life got in the way again and this recipe is later than planned. It’s worth the wait though, as it is a delicious use for left over roast lamb. I’ve made shepherd’s pie a number of times before but always with minced lamb. This recipe uses left over roast lamb (in my case it was slow roast shoulder of lamb but roast leg would work equally well) and was a delicious alternative.
1 tbsp oil
1 onions, finely chopped
2 carrots, chopped into discs around 1cm thick,
Leftover roast lamb, chopped in to bite size pieces
1 tbsp plain flour
Handful of frozen peas
200ml lamb stock
1 tsp tomato puree
Good splash of Worcestershire sauce
Mashed potato to top (For two I use two good-sized baking potatoes and prepared in the usual way)
Salt and pepper
- Pre heat the oven to 200C (180 fan).
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