Leftover Lamb Shepherd’s Pie
In an Irish Home
In an Irish Home
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Ingredients

  • 1 tablespoon olive oil
  • 1 large onion
  • 2 carrots
  • 2 celery sticks
  • 3 garlic cloves
  • 1 tablespoon fresh thyme leaves
  • 75 ml red wine
  • 500 g leftover slow
  • 100 ml lamb or chicken stock
  • 2 tablespoons
  • 3 tablespoons tomato ketchup
  • 1 tablespoon tomato purée
  • 800 g floury potatoes
  • 3 tablespoons butter
  • 2 large
  • 25 g grated parmesan
  • 3. Add the thyme and red wine, then simmer for 2
  • 4. Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purée, then season. Simmer gently for 15 minutes until the mixture has reduced. (I added the leftover peas from Easter Sunday dinner here)
  • 5. 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.

Instructions

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