I really like leftover lamb as it has loads of flavour and can be turned into anything like a shepherd’s pie right through to a spicy curry. This one was nice and easy and we had a dinner and another one is in the freezer. I really like to add marmite to dark stews in gives it such a nice flavour.

Ingredients

• Bowl leftover roast lamb, cut into chunks
• 1 – 2 carrots, washed, skin on, finely cubed
• 2 shallots, peeled and chopped finely
• 1 garlic clove, peeled and minced
• 1 tbsp tomato purée
• Sprig rosemary
• Sprig thyme
• Bay leaf
• 500ml stock, I used lamb
• 1 tbsp marmite
• 1 tbsp soy sauce
• 1 tbsp tomato ketchup
• Pinch red pepper flakes, optional
• Seasoning to taste

Directions

1. Heat some oil in a pan. Add the shallots and carrots put on a lid and sweat down on a medium heat for 7-10 minutes stirring occasionally until the carrots have softened.
2. Add the garlic, cook for another minute. Stir in the tomato purée and cook for another minute.
3. Tip in the lamb, rosemary, thyme and bay leaf. Give it a stir and pour in the stock. Bring to the boil then reduce to a simmer.
4. Next add the marmite, soy sauce and Worcestershire sauce.
5. Put on the lid and simmer for 30 minutes. Discard the herbs, have a taste and adjust seasoning. Enjoy 😊