FoodCoop Recipes
Leftover lamb shepherd's pie
Leftover lamb from Easter? We’ve kept this recipe spring-like with leeks and a refreshing watercress salad
Cook
100 minutes
Serves
6
Ingredients
2 tbsp Co-op olive oil
1 onion, finely chopped
2 sticks celery, finely chopped
2 carrots, finely chopped
1 leek, finely chopped
2 garlic cloves, crushed
1 tbsp finely chopped fresh rosemary
1 tbsp Co-op plain white flour
2 tbsp Co-op Italian tomato purée
400g can Co-op Italian chopped tomatoes
300ml lamb stock, made using ½ a stock cube
2 tbsp Worcestershire sauce
2 tbsp Co-op tomato ketchup
700g leftover roast lamb, finely chopped
1.2 kg Co-op baking potatoes, peeled and cubed
40g Co-op salted butter
2 large Co-op British free range egg yolks
40g Co-op Parmesan wedge, finely grated
2 packs Co-op watercress, rocket and spinach salad, to serve
Method
Heat the oil in a large nonstick frying pan over a medium heat
Fry the onion, celery, carrot and leek for 5 mins
Add the garlic and rosemary and cook for one minute, until soft but not coloured
Stir in the flour along with the tomato purée, chopped tomatoes, lamb stock, Worcestershire sauce and ketchup, scraping the bottom of the pan
Add the lamb, bring to the boil, then reduce the heat and simmer for 30-40 mins, adding a splash or water if the mixture starts to look a little dry
Bring a large pan of water to the boil and cook the potatoes for 15-20 mins, or until soft and starting to fall apart
Drain well then return to the pan and allow to steam dry for a minute
Mash with the butter, egg yolks and three-quarters of the parmesan until smooth
Preheat the oven to 180°C/fan 160°C/gas 4
Spoon the lamb mixture into a large 1.5-litre pie dish and top with the mashed potatoes
Sprinkle over the reserved parmesan and bake for 45 mins, until golden and bubbling
Serve with the salad on the side
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2671kJ / 638kcal (32%) | 31g | 12.9g | 11.5g | 1.02g |
High · 44% | High · 65% | Low · 13% | Low · 17% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 45g.
