Leftover Roast Lamb Shepherd's Pie
A simple recipe for a tomatoey shepherd's pie made with leftover roast lamb ideal for families and quick and easy to put together.
Servings 6 people
- leftover Roast Lamb
- 1 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 1 carton passata 500g
- 1 tsp dried oregano
- 1/2 tsp dried rosemary
- 1 tsp mint sauce
- salt and pepper to taste
- 4 to 6 small to medium potatoes we used Maris Pipper in the recipe
- 1 handful grated cheddar cheese
Preheat the oven to 180C.
Chop up the leftover roast lamb into cubes and put in a food processor.
Using the pulse chop the lamb to a mince consistency and set aside.
Finely chop a medium onion and crush the cloves of garlic.
In a saucepan add some olive oil and heat.
Add the onion and garlic to the olive oil and brown.
Once they start to brown add in the mince and stir to warm up and brown a little more.
Then add in the passata.
Stir until well combined and then add in the herbs and season with salt and pepper.
Leave to simmer for around 10 minutes whilst you slice the potatoes and grate the cheddar cheese.
With your meat sauce finished pour into an oven proof dish and add the potatoes over the top.
Drizzle a little olive oil over them and then sprinkle the cheddar over the top.
Place in the oven for 20 minutes until the potatoes are crisp and the cheese is bubbling.
Allow to cool for 3 to 5 minutes and then serve. It's great with some vegetables.