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Shepherd's pie
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Revamp leftover roast lamb into a delicious and nutritious shepherd's pie.
Ingredients:
  • 800g potatoes, quartered (see note)
  • 128.75 gm hot milk
  • 27.30 gm olive oil
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 zucchini, finely chopped
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 400g roast lamb (from Greek-style Roast Lamb - see related recipe), minced
  • 130.00 gm tomato sauce
  • 48.80 gm Worcestershire sauce
  • 191.25 gm beef stock
  • 82.50 ml grated cheddar cheese
Instructions:
  • -Cook potatoes until they are tender, then drain them. -Introduce butter and mash until velvety. -Add milk and mix until well combined.
  • In a large, heavy-based frying pan over medium heat, warm the oil. Add carrot, celery, zucchini, onion, and garlic. Sauté for 8 to 10 minutes or until vegetables are tender.
  • Combine lamb mince, sauces, and beef stock in a pot. Cook while stirring until mixture reaches a boil. Let it simmer for 3 minutes, then allow it to cool.
  • Preheat the oven to 200°C. Divide the mixture into either four 1-cup ramekins or one 4-cup ovenproof dish. Spread mashed potato on top and use a fork to create a decorative pattern. Sprinkle with cheese and bake until golden, around 15 to 20 minutes.

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