Shepherds Pie

A good way to use up the leftovers from roast lamb. I made it up as I went along in July 2011

1. 1

   1. Put leftover cooked lamb in food processor and chop quite finely.
   
   2. Grate carrots in food processor.
   
   3. Heat the 2 tablespoons of olive oil in a large frying pan (it helps if you have a lid to fit the pan for later)
   
   4. Add the knob of butter and fry onions and garlic for 5 minutes or so.
   
   5. Add grated carrot and cook while stiring for about 5 minutes.
   
   6. Add tomato puree and lamb, stir and cook for a minute or two.
   
   7. Make up some gravy using a mixture of beef & chicken gravy granules to 280mls.
   
   8. Gradually add gravy to pan until you have a consistency which is thinner than you need for the pie filling. Season to taste.
   
   9. Cover the pan tightly and simmer on a very low heat for at least 30 minutes. Add a little boiling water if it gets too thick.
   
   Allow to cool for 10 minutes or so.
   
   10. Boil potatoes in slightly salted water and mash with butter & ground white pepper.Beat in some double cream for extra luxury!
   
   11. Put meat filling in deep dish, cover with mash.
   
   12. Decorate with back of fork.
   
   13. Cook at 180C for about 30minutes or until potato starts to brown and filling starts to bubble round edges.
   
   I used left over roast leg of lamb & guessed all the quantities!
   
   If you like you can make topping with added sweet potato and you could also grate some mature cheddar cheese on top before cooking.
   
   Great served with peas.