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Great use of leftover lamb from your Sunday roast & such tasty comfort food ... inspired by Hugh Fernley-Whittingstall
Ingredients
Makes 6 servings
- 500g leftover roast lamb or lamb mince
- 1 tablespoon olive oil
- 2 red onions, chopped
- 2 carrots, chopped
- 2 garlic cloves, chopped
- Any juices or gravy saved from the joint, and/or concentrated lamb stock made from the bone
- 1 glass red wine
- 2tbs tomato ketchup
- 2tbs Worcestershire sauce
- 1kg creamy mashed potato - be careful not to make it too runny
- Freshly ground black pepper and salt
- Grated parmesan - optional
Preparation
1. Roughly chop the meat into pea-sized pieces
2. Heat the olive oil in a large frying pan that will accommodate everything
3. Sweat the onions, carrots and garlic in the oil until the carrots have softened slightly - you can let the onions brown a little
4. Add the meat and fry gently until nicely browned
5. Add the gravy or stock, plus the wine, ketchup and Worcestershire sauce then season with pepper and salt
6. Simmer gently for a few minutes, adding a little water if the mixture was a little dry
7. Taste for seasoning and add a little more ketchup, Worcester sauce, pepper or salt as required
8. Simmer gently for another 20-30 minutes, until the meat is tender and the flavours well blended. Do a final taste for seasoning and adjust as necessary. Again, add a little more water, or wine, to loosen the mixture if you think it needs it
9. Put the meat in a pie dish and pile the mash on top, covering the meat completely. Top with grated parmesan
10. Use a fork to rough up the surface of the mash
11. Bake at 200 degrees C for 35 minutes until the mash is nicely browned on top and the sauce is bubbling up around the edges
12. Serve at once, ideally with minted peas
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