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Leftover Roast Lamb Shepherds Pie Recipe
SERVES: 1 PREP: 5min COOK: 5minPRINT CONVERSIONS
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Got leftover roast lamb from Easter Sunday? We roasted up a succulent leg of Plains Paddock Lamb but with all the trimmings and chocolate consumed on the day, we had some to spare. It made the best shepherds pie. Admittedly, piping the mashed potato is a bit fancy for such a easy dinner but it helps to create a pretty special crust.

 

You'll Need
  • 1 tbs olive oil
  • 1 onion, finely sliced
  • 1 carrot, peeled and finely sliced
  • 1 parsnip, peeled and grated
  • 1 zucchini, grated
  • 1 large handful green beans, chopped
  • 1 sprig thyme, leaves picked
  • 1.5 cups chicken stock
  • 2 tsp of cornflour
  • leftover roast lamb, chopped (about 3 cups worth)*
  • 4 desiree potatoes, peeled and halved
  • 1 tbs butter
  • sea salt and pepper
Method

Preheat oven to 200C

 

Place potatoes in a medium sized saucepan, cover with water and bring to boil. Turn down the heat and simmer for 15 – 20 minutes or until tender.

Heat the olive oil in a frying pan and gently saute the onion until soft. Add the remaining vegetables and thyme and saute on a low heat for a further 5 minutes.

 

Add the chicken stock and lamb bring to a rapid simmer. Make a paste with 2 teaspoons of corn flour to two teaspoons of water and add this to the pie filling stir until the sauce becomes a gravy consistency, Season well with salt and pepper.

 

Place the pie filling into a greased pie dish. Mash the potato with the butter until smooth. Pipe the potato over the meat and bake for 20 minutes until golden brown.

 

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