Last week I had quite a bit of meat spare from the Sunday leg of lamb so I decided to make a shepherd’s pie which I have to say was delicious and a good use of left overs.  If you don’t have left overs you can make this recipe with minced lamb although I have to say I think the meat from the bone gave it a really special flavour.

Serves 4

Ingredients

2 tbsp. olive oil

1 medium onion chopped

2 large carrots diced

500g left over lamb (finely chopped)

2 tbsp. tomato puree

1 tbsp. Worcestershire sauce

400ml beef or lamb stock

800g potatoes

1 small leek sliced

50g butter

3 tbsp. milk

Method

1. Heat 1 tbsp. olive oil in a medium frying pan, soften the onion then add the carrots for 2-3 minutes.
2. When soft, tip in the chopped lamb, stir through the onion and carrots, and then add the tomato puree and Worcestershire Sauce. Fry for a few minutes.
3. Pour over the stock, bring to a simmer for around 20 minutes until the sauce has reduced.
4. Heat the oven to 180 degrees, then make the mash by cutting the potatoes into chunks and boiling in salted water until they are cooked through (10 – 15 mins approx.). Drain the potatoes and mash with 50g of butter and 3 tbsp. milk.
5. Whilst the potatoes are boiling, heat the remaining tbsp. olive oil in a frying pan and sautee the leek until soft.
6. Put the mince in an ovenproof dish, cover with the mash and spread the sautéed leek over the top.
7. Bake for 20-25 minutes until the leek begins to colour and the mince starts to bubble through the edges.

Karen’s extra tip – for a little bit of extra decadence I sprinkled some grated cheese over the leek!