Real Shepards Pie Using Left Over Roast Lamb
Over a year ago
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Ingredients
- left over roast lamb (any cut)
- 1 diced onion
- 3 chopped and peeled carrots
- 5 potatoes
- 1 veg stock cube
- ¼ pack frozen peas
- grated cheddar cheese
- 3 tablespoons hp brown sauce
- 1 talespoon wostershire sauce
- 2 tablespoon tomatoe puree
- 2 crushed cloves of garlic
Accompaniment
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Method
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1
Boil your carrots and potatoes, when cooked mash them together with butter and cheese until lumps are all gone. Season with salt and pepper.
Chop your roast lamb into very small pieces and rip the meat apart slightly with a fork.
In a pan fry your onions, garlic, stock cube and tomato puree for about 2 minutes, add your lamb, hp sauce, wostershire sauce, frozen peas and about 4 oz of warm water and mix well.
In an oven proof dish put your lamb mixture at the bottom and your mashed potatoes over the top scraping with a fork so its even.
Put it in a medium hot oven (about 120) for 20 minutes.
Sprinkle over a little more cheddar cheese and place under a hot grill for another 5 minutes until the top is golden brown.
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