Leftover Shepherd’s pie

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You’ve made the amazing ‘Winter BBQ Lamb Shoulder’, so what to do with the leftovers? Shepherd’s pie, of course. This is the sequel that’s just as good, if not better, than the original. Pack in the veggies and be generous with the butter. It's all about balance.

 

Serves 6-8

Ingredients:

• 2.2kg Lamb shoulder on the bone
• 190g of Saint David Dairy Butter

From the pantry or the Hagen’s veggie box:

• 1.5 kg potato
• 1 large onion
• 4 sticks of celery
• 2 carrots
• 2 swedes
• Worcestershire sauce
• 1 sprig of rosemary
• 2 bay leaves
• 2 tbsp of tomato paste
• 1 handful of grated tasty cheese

 

Method:

2 hours

1. Preheat the oven to 170°C.

2. For the filling, peel and roughly dice the onion, carrots, celery and swede, then put them into a big pan on a medium-high heat with 2 tablespoons of olive oil. Fry the veggies for 20 minutes, or until lightly caramelised, stirring regularly.

3. Stir the leftover lamb in with your veg getting all the solidified fat melted and combined. The lamb will become soft and succulent again after around 10 minutes. Add the tomato paste and stir until incorporated.

4. Add water (or stock) to just cover the lamb and veg. Liberally season to taste with Worcestershire sauce and add your rosemary and bay leaves. Season with salt and pepper and allow to simmer for 20 minutes until gravy has reduced but is not dry.

5. Meanwhile. Peel your potatoes and add to cold, salted water, bring to the boil and simmer fro around 30 minutes or until the potatoes are very tender but not disintegrating. Drain and allow to steam for a couple of minutes before returning to the pot over very low heat. Add your butter and mash. Season.

6. Cover your lamb and veg filling with the mashed potato. Using a fork, create some texture on the surface, this will give more surface area for crispy bits. Sprinkle over some cheese (optional) and place in the oven for 30 minutes or until golden.

7. Enjoy with some minted peas.