Shepherd’s pie is one of the one-pot dishes where you can use leftover meat.
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- 750 g minced lamb
- 1 tbsp sunflower oil
- 1 large onion, chopped
- 2-3 garlic cloves, crushed
- 2 small carrots, diced
- 2 celery sticks, sliced
- 90 ml dry red wine
- 2 tbsp plain flour
- 250 ml lamb stock
- 1 tbsp Worcerstershire sauce
- 3 tbsp fresh parsley, chopped
- 1 tbsp dried rosemary, finely crushed
For Potato And Leek Mash
- 900 g potatoes, such as Mary Piper or King Edward
- 2 large leeks, halved lengthways and sliced across
- 60 g butter
- 200 ml warm milk
- salt and pepper to taste
- To make the mash, peel and cut the potatoes into small chunks and place in a large saucepan. Cover with water and bring to boil, then simmer for 10-15 minutes.
- Add the leeks and cook for further 5 minutes.
- Drain well then mash. Place the butter, wait for 2-3 minutes until it has melted then add the milk and season with salt and pepper.
- Beat up for 20 seconds with a hand mixer to make the mash creamier.
- To make the filling, fry the lamb until it's brown all over. Remove the lamb to a plate with a slotted spoon then pour off the fat from the pan.
- Add the oil into the pan and fry the onions, garlic, carrots and celery until soft.
- Return the lamb to the pan, add the vine and boil on a medium-high heat for 2-3 minutes.
- At this point turn the oven on to 200C.
- Mix in the flour, then stir in the remaining ingredients. Check seasonings. Bring to the boil, stirring, then reduce the heat and simmer for 5 minutes.
- Spoon the filling into a large baking dish. Top with the potato and leek mash, spreading it evenly. Set the dish on a baking tray and bake for 30 minutes or until the mash top is golden. Remove from the oven and leave to rest for 5 minutes.
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