I had a lot of leftover lamb from the last recipe so i decided, rather than rinse and repeat, i’d make a shepherds pie. I only use roast lamb leftovers for this dish because minced lamb just doesn’t make a rich enough gravy, and for me, the shepherds pie isn’t anything without a decent gravy.
leftover roast lamb and roasting juices/leftover gravy
salt & peps
Strip all remaining lamb off the bone and hand chop into tiny pieces. Foam a little butter in a frying pan and brown the lamb off in it. Take it out with a slotted spoon and set aside in a bowl somewhere while you deal with the vegetables. They should all be peeled, chopped and julienned (chopped fine). Fry them in the same pan the lamb was in until softened, then reintroduce the lamb, add enough stock to cover this and a bit and simmer it lightly while you prep the potato.
Peel and cook your potato. the best way to do this is by steaming them before you peel them, but boiling water is fine i suppose. By the time the potato is done, the lamb and gravy should have reduced a little and thickened ever so, so take it off the heat. Push the cooked potato through a sieve to make sure there’s no lumps and introduce a little hot milk and butter. Season it all nice, but remember that parmesan is a little salty, so please be careful.
Now just compile. lamb and gravy on’t bottom, tato on’t top, then grate cheddar and a bit of parmesan over that, and into an oven about 200 for 30 or 40 minutes.
Yeah it’s alright.
Also featured in the terrible quality picture is a little sugar snap garlic and caper combo which i just sauted lightly in a touch of good olive oil.
Yeah they were alright.