Got some left over lamb or beef from the weekend? Try this recipe it was so tasty and I hate to see food going to waste. My lamb was already spiced so you may want to add in some dry herbs or ground spices to yours if you didn’t spice your meat. This was a cheap dinner but so enjoyable.
Ingredients (serves 4)
- bowl of leftover roast lamb
- 2 carrots, sliced
- 1 red onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- sprig of rosemary and thyme, leaves only finely chopped
- 2 tbsp worcester sauce
- 1 tbsp tomato puree
- left over gravy or 100ml of stock
- lamb stock cube
- 6 potatoes, peeled and cut into large chunks
- grated parmesan to top
- Preheat oven to 200 degrees (fan).
- Bring a saucepan of water to the boil. Cook the carrots in the water for 10 minutes and rinse under some cold water.
- Heat a drizzle of olive oil in a pan. Fry the carrots, onion and garlic over a medium heat for up to 5 minutes, stirring. until the onions have softened. Add the cooked lamb, chopped herbs and cook for another couple of minutes. Pour in the stock or gravy and stir in the worcester sauce and tomato puree. Season if needed. Pour the mixture evenly into an oven proof dish.
- Bring a pan of water to the boil. Add the potatoes and cook for 20 minutes. Once cooked put through a ricer or mash. Add a splash of milk and small knob of butter. Stir with a wooden spoon until smooth, season to taste. Evenly spread over the lamb mixture evenly. Grate over some parmesan.
- Bake for 20-25 mins until golden and the top is crispy.