Leftover roast lamb shepherd's pie
https://www.coop.co.uk/recipes/leftover-roast-lamb-shepherds-pie
This classic pie makes an easy dinner and is perfect for using up leftovers from your Sunday roast
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Feeds
6
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Ready in
1 hour
15 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 28g
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Ingredients
- 1 tbsp rapeseed oil
- 2 leeks, sliced
- 300g roast lamb, chopped
- 1 tbsp mint sauce, plus extra to serve
- 2 tbsp Co-op plain white flour
- 100ml red wine or extra stock
- 300ml lamb or beef stock, made with 1 reduced-salt stock cube
- 200g cooked green veg
- 400g roast or boiled potatoes, chopped
- 200g cooked carrots or parsnips, chopped
- 100g cooked green peas
- 50g Co-op British mature Cheddar, grated
- 300g savoy cabbage, shredded
Method
- Preheat the oven to 200oC/fan 180oC/gas 6
- Heat the oil in a large frying pan over a medium heat
- Add the leek and cook for 2-3 mins, until beginning to soften
- Add the cooked lamb and mint sauce, and season
- Sprinkle in the flour and stir well to coat
- Pour in the red wine or 100ml extra stock, stirring constantly. When combined, stir in the 300ml stock
- Bring to a simmer and cook for 5-6 mins, until the gravy is starting to thicken
- Stir in the cooked green veg, then tip everything into a large roasting dish
- Put the cooked potatoes, carrots or parsnips, and peas into a large bowl, and roughly mix together
- Season, then mix through half the cheese
- Spread the veggies over the filling and sprinkle with the remaining cheese
- Bake for 45-50 mins, until golden and bubbling, then leave to sit for 5 mins
- Meanwhile, steam the cabbage for 5 mins or until tender
- Serve the pie with the cabbage and extra mint sauce on the side
Follow guidelines for storing and reheating your leftovers
