Recipe Edit

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Title of recipe*
Left over roast lamb shepherd’s pie

Name of submitter*
Ben

Ingredients (please enter each one on a separate line)*
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

Method*
Pre heat the oven to 200C (180 fan). Heat the oil in a large frying pan. Once hot add the onions and carrots and saute until the onions are soft and the carrots have softened. Add the lamb and cook for a few minutes. Add the flour and stir through. Add the stock, peas, tomato, Worcestershire sauce and seasoning. Allow to simmer for 10 minutes. Add a little more water if the mixture is too dry or flour if the gravy needs thickening. Taste for seasoning and adjust as desired. Transfer the mixture in to an oven proof dish and spread the mash potato on top. Scratch the surface of the potato with a fork. Bake until the potato is browned and the gravy is bubbling round the edges (around 30 minutes).

Serves 2 Add image

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Source (The link to a website or cookbook or wherever it came from)
http://purelyfood.wordpress.com/2010/05/04/left-over-roast-lamb-shepherds-pie/