We had this delicious Roast Lamb leg earlier this week for my birthday, it fed us that night, the next night and then sat for a couple of days in the fridge while I came up with something to make the last little bit of meat left on the bone into. It was a prompt from a colleague at work that made me think of this recipe. So effectively four meals for a family of four out of one lamb leg is pretty good value!
This yummy succulent NZ Lamb became a delicious and very large Shepherd's pie :) I used my basic recipe that I would normally make with beef mince but instead made it with the lamb I processed into small pieces in the food processor. This would feed us for two nights but the boys are heading away on camp this week so I will turn it into several lunches and my dinner on Monday night.
Leftover Lamb Shepherds Pie
A glug of Olive Oil
Couple of Garlic Cloves
Veges of choice - I used a Carrot, a Courgette & four Mushrooms all finely sliced/chopped to preference
2 1/2 cups of Beef Stock (or as much as is needed)
1 1/2tbsp of Cornflour
Salt & Pepper to Season
A tbsp of Butter
A little Milk
Salt & Pepper
- Process the lamb until it is finely chopped (I did mine in two batches)
- Finely dice the onion and garlic and cook until softened in the oil
- Add the chopped vegetables and cook down for 10 mins or so until they are starting to soften
- Tip the processed lamb into the vegetables and mix through
- Season with Worcester (just a good sprinkle around the pan), Soya Sauce (about twice the amount of the Worcester), a good glug of Tomato Sauce and season with salt and pepper
- Add the beef stock and add a slightly watery paste made with the cornflour and a little water
- Bring to a simmer until it starts to thicken and deepen in colour
- TASTE and adjust with seasonings if needed
Mash the Potatoes with the butter, milk, salt & pepper. Pour the lamb mix into a casserole dish and place the mash potato on top of the mix. Spread over the meat gently (so as not to make the lamb mix slop over the side), then top with grated cheese, sprinkle of breadcrumbs for a little crunch and season with a little salt and pepper.
Grill until golden.
Serve with a side of steamed veges.
|I manged to get quite a bit of meat off the bone|
Note: This can be made exactly the same with approx 450-500gms fresh beef or lamb mince if you don't have leftover meat. Just brown this off with the onions once they have softened and proceed from there.