It’s a cardinal sin to waste good meat but sometimes if difficult to know what to do with it isn’t it? Particularly if you haven’t got that much. Small amounts are great for adding to salads, soups and for eating just as a snack, but if you have a decent amount of leftover lamb this super simple shepherd’s pie recipe is a must! Play around with the ingredients and amounts as you wish – beef it up with some more veggies if you don’t have that much lamb and add in more or less flavours depending on whether your meat is already flavoured.
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| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1-2 sweet potatoes peeled and chopped
- 1 tbsp Goats butter or whatever butter you prefer
- 100 mls or so of almond milk or another milk of your choice
- 2 tbsp ghee (or butter coconut oil or rapeseed oil)
- 1 Onion sliced
- 1-2 carrots diced
- 1-2 sticks of celery sliced
- 300-500 mls stock or water
- 3 or 4 large handfuls of cooked lamb
- 3 handfuls of frozen peas
- 1 tbsp dried rosemary optional
- A small handful of grated cheese such as pecorino or goats gouda
Ingredients
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Instructions
- Preheat the oven to 200oC.
- To prepare the mash topping, steam or boil the sweet potato until soft, then mash it with the butter and milk until smooth and set aside.
- Meanwhile, heat the ghee in a large saucepan and sauté the onions for a few minutes.
- Add the carrots and celery and cook for a further 10 minutes or so until soft.
- Add the stock (or water), cooked lamb, frozen peas and rosemary (if using), bring to the boil and simmer for 10-15 minutes (or as long as you have!).
- Transfer the mixture to an oven-proof dish, smooth the mash on top and sprinkle with the grated cheese.
- Bake in the oven for around 15 minutes until bubbling and slightly golden.
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