Best shepherd’s pie recipe: leftover roast lambPosted by Fiona Nevile in Lamb, Leftovers | 8 comments
As a small child I remember watching my mum mince cold roast lamb using an old metal mincer that was screwed onto the kitchen table. It was magical to watch big pieces of lamb turning into mince. I assume that she was making shepherd’s pie back then. Danny has similar memories too, standing in his big Irish kitchen, watching the mincer in operation – the air full of the smell of freshly baked soda bread.
That’s why we both thought that we had to mince our leftover roast lamb to make a shepherd’s pie. Wrong!
Thank goodness I had a furtle about on the Internet and discovered that a lot of people just cut up their lamb into bite sized pieces. The feedback was pretty good for using this method so I thought that I’d give it a go myself.
The resulting pie was absolutely out of this world. Unbelievably good and so much better than a pie made with minced cooked lamb.
I cooked the entire pie on the hob, to save heating up the oven and browned the top under the grill/broiler. I also added butter to the boiled potatoes before putting them through the potato ricer – this worked really well and saved a lot of time faffing around mixing in butter and cream.
|Best shepherd’s pie recipe for 2-3 greedy people||
- For the filling:
- 300g (1 1/3 cups) of cold roast lamb cut into bite sized chunks
- 1 small red onion – peeled and chopped
- 1 very fat garlic clove chopped fine or 1 tsp of garlic granules
- 3 tinned plum tomatoes (no juice)
- 2 celery stalks sliced very fine
- 2 large carrots – washed peeled and chopped into 1cm squares
- 1/2 teaspoon of dried thyme
- 2 heaped tablespoons of plain flour
- 2 tablespoons of red wine
- 2 tablespoons of olive oil
- 450ml (2 cups) of hot lamb stock – I used 2 lamb stock cubes
- For the topping:
- 500g (1 pound) of potatoes
- Walnut sized knob of butter
- A handful of grated cheddar for the top (optional)
- Heat the olive oil in a sauté or large frying pan, add the chopped onions and stir well. Let the onions soften (lid on) for ten minutes or so until they become translucent.
- Add the celery and carrots and stir well. Let them cook gently (lid on) for five minutes or so.
- Add the garlic, thyme, tinned tomatoes and sprinkle over the flour. Stir all the ingredients well and gradually add the hot stock, stirring well (with particular attention to the base of the pan).
- Let all the ingredients simmer gently in the pan for about 30-40 minutes, stirring every now and then. The carrots should be cooked but not too soft. Add a little more stock if the sauce is too thick.
- Meanwhile wash, peel and roughly chop your potatoes. When these are cooked add the butter, leave them in a warm place lid on.
- When the filling is cooked add the lamb pieces and red wine and stir well until the filling starts to simmer again. Put a lid on the pan and remove it from the heat to allow the lamb to heat through for about five minutes. This is the stage when I put the potatoes through the ricer.
- Pour the filling into a warm pie dish, cover with the mashed potatoes. Fork the mashed potatoes into small ridges and cover with a sprinkle of grated cheddar. Put the pie under a preheated grill to brown the top.
- Serve on warm plates with a green vegetable such as peas or beans.
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