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Roasted lamb shepherd's pie
Roasted lamb shepherd's pie
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Transform roast lamb into a mouthwatering shepherd's pie with savory veggies.
Ingredients:
  • 700g potatoes, peeled, quartered
  • 84.98 gm milk, heated
  • 45g butter, chopped
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 400g can crushed tomatoes with mixed herbs
  • 36.60 gm Worcestershire sauce
  • Leftover roast lamb, finely chopped
  • Leftover roast vegetables, finely chopped
  • Green salad, to serve
Instructions:
  • In a saucepan, simmer the potato in water seasoned with salt until tender, about 20-25 mins. Drain the potato and return it to the pan over low heat for 1 min. Remove from heat and mix in the milk and 30g of butter. Mash until smooth and season to taste.
  • Preheat your oven to 220C (200C fan). In a large deep frying pan over medium-high heat, warm the oil. Sauté the onion for 5 minutes until softened. Stir in tomatoes, Worcestershire sauce, lamb, vegetables, carrot, parsnip, and 1/2 cup of water. Bring to a boil.
  • Spread the lamb mixture in a 5-cup baking dish. Top with mashed potatoes, roughing up with a fork. Dot with the remaining butter and bake for 15-20 minutes until golden and bubbling hot. Serve with a side salad.

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