My Shepherd's Pie

I hate wasting food so left over roast lamb is the star of the show here with left over roast potatoes and parsnips and mash as understudies.  If you don't have any roast lamb you could of course use a pack of lamb mince.  The roast potatoes and parsnips will be chopped and sprinkled over the mashed potato pie topping for a touch of crunch.

Ingredients

1 tbsp sunflower oil

1 large onion, diced

2-3 medium carrots, diced

500g lamb mince or left over roast lamb chopped

2 tbsp tomato purée

Large splash Worcestershire sauce

500ml beef stock

900g potatoes, cut into chunks

85g butter

3 tbsp milk

Left over mash and roast potatoes and parsnips.  Chop up the roasties and parsnips, optional. 

Method

Heat the oil in a medium saucepan, then soften the onion and carrots for a few minutes. When soft, turn up the heat, tip in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce,  then fry for a few minutes. Pour over the stock, bring to a simmer, then cover and cook for 30 minutes, uncovering halfway.

Meanwhile, heat the oven to 180C then make the mash. Boil the potatoes in salted water for 10-15 minutes until tender. Drain, then mash with the butter and milk.

Put the meat into an ovenproof dish, top with the mash and ruffle with a fork. Sprinkle over the chopped roasties if you have them. Bake for 20-25 minutes until the top is starting to colour and the mince is bubbling through at the edges. I'll serve this tonight with steamed hipsi cabbage and peas. 

                                                   Ready for the oven later on.