Leftover Lamb Shepherds Pie Food

LEFTOVER LAMB SHEPHERD'S PIE

Steps:

• Heat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a large frying pan, then gently cook the onion, carrots, celery and garlic for 10-12 minutes until tender.
• Add the thyme and red wine, then simmer for 2-3 minutes. Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purée, then season. Simmer gently for 15 minutes until the mixture has reduced.
• Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender when pierced with a fork. Drain, return the potatoes to the pan and mash until smooth. Beat in the butter and egg yolks, then stir through the grated parmesan.
• Spread the lamb mixture in a 1.5 litre ovenproof dish and top with the mash. Sprinkle over a little extra parmesan and season. Bake in the oven for 20-25 minutes until golden on top and bubbling.

LEFTOVER LAMB SHEPHERD'S PIE

Steps:

• Preheat the oven to 200˚C fan/ 220˚C/ 392˚F convection/ 428˚F
• In a medium saucepan over a low heat, add the olive oil then cook the onion, carrots and celery until soft for about 10 minutes
• Add the crushed garlic and finely chopped rosemary and cook for 1 minute before adding the tomato puree.
• Add the chopped lamb, stock, Worcestershire sauce and season with salt and pepper, bring to a simmer and cook for 15 minutes.
• Meanwhile, cook the potatoes:
• Boil the potatoes for 15-20 minutes, until soft.
• Drain well then add the butter, milk and salt and mash until smooth.
• Place the lamb into the bottom of a 20 x 27 cm (7.8 x 10.5") or similar size, baking dish.
• Spoon over the mashed potato and smooth.
• With a fork, drag lines across the top - these will get extra crispy.
• Place in the oven and bake for 20-25 minutes until golden.
• Eat straight away.

LEFTOVER ROAST LAMB SHEPHERD'S PIE

Steps:

• Pre-heat the oven to 220C / 200C / gas mark 7 / 425F.
• Peel and chop the potatoes and put them into a pan of salted boiling water for 15 minutes or until soft.
• Meanwhile, put the diced onion and chopped carrots into a large frying pan with a drizzle of olive oil. Fry gently for about 5 minutes until softened but not brown.
• Add the chopped lamb and continue to fry for a couple more minutes.
• Meanwhile make a simple lamb gravy by crumbling the stock cube into a jug and adding the plain flour. Mix to a smooth paste using a small amount of cold water and then add 500ml boiling water to the jug, stirring constantly.
• Pour the gravy into the pan and stir. Add a few twist of black pepper and bubble for about 5 minutes.
• While the gravy is bubbling, drain and mash the potatoes with the butter and milk plus a few twists of salt and pepper
• Pour the lamb mixture into the bottom of an oven dish and top with the buttery mash.
• Cook for 20 minutes until brown on the top.

SHEPHERD'S PIE RECIPE WITH BEEF OR LAMB

Steps:

• Gather the ingredients.
• Heat the oven to 400 F. Grease a 2 1/2-quart baking dish.
• In a heavy skillet , melt the butter over medium heat. Add the onion and sauté until tender.
• Add the diced beef or lamb to the skillet along with the prepared gravy, carrots, and peas . Stir to blend.
• Heat through and season with salt and pepper, to taste.
• Transfer the meat and vegetable mixture to the prepared baking dish.
• Put the mashed potatoes in a large bowl. Add the egg yolk to the mashed potatoes and beat until well blended.
• Spoon the potatoes evenly over the shepherd's pie meat and vegetables.
• Bake the shepherd's pie in the oven for about 30 minutes, or until mashed potatoes are browned and the gravy is bubbling.

LAMB AND WILD MUSHROOM SHEPHERD'S PIE

Steps:

• To make the filling, cut the lamb into 1/2-inch pieces. Stem and cut the mushrooms into 3/4-inch pieces.
• In a large bowl, mix together the flour, salt, pepper, and allspice. Add the lamb and toss to coat evenly.
• In a large nonstick fry pan over medium-high heat, warm 2 Tb of the olive oil. Add the lamb and saute until well browned, about 10 minutes. Transfer to a bowl.
• Add the remaining 1 Tb oil to the pan. Add the shallots and garlic and stir for 1 minute.
• Add the mushrooms and the bay leaf and saute until well browned, about 6 minutes.
• Return the lamb to the pan, stir in the stock and tomato paste and bring to a boil. Reduce the heat to medium-low, cover and simmer until the lamb is tender, about 45 minutes.
• Uncover and simmer until the juices thicken, about 2 minutes. Transfer the filling to a 9-inch pie dish.
• Preheat the oven to 350°F.
• To make the topping, pour water to a depth of 1 inch into a large pot and bring to a boil over high heat.
• Peel and slice the potatoes into rounds 1/4 inch thick. Put the potatoes into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket).
• Cover and steam until the potatoes are tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a large bowl.
• Add the milk, butter, salt, and pepper. Mash well with a potato masher. Stir in half of the chives. Spoon the potatoes on top of the lamb mixture to cover it completely.
• Bake until the pie is heated through and the potatoes begin to brown, about 35 minutes.
• Sprinkle with remaining chives and serve immediately.