Lamb is the ideal roast to serve at your own Easter dinner, or for Oestara or Beltane even.
Afterwards though, what to do with the leftovers?
In our house, there’s no discussion needed. After we have roast lamb, we make a shepherd’s pie.
To make our shepherd’s pie you will need:
- leftover roasted leg of lamb (or 500grams/1 pound minced lamb that has been browned off in olive oil)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- fresh or dried herbs such as rosemary, thyme, parsley, or mint
- 1/2 liter / 1 pint beef or lamb stock gravy
- salt and pepper to taste
- 500 grams/1 pound potatoes – boiled and dry mashed
- 1 knob butter
- (optional) 1/2 cup grated cheddar cheese
Pull as much meat as possible off the leg and place it in a food processor. Pulse it to fine or medium pieces. Your dog will love the bone, so save it aside for her.
Cook off the onion and garlic in about 1 tablespoon olive oil until softened. Add the cup of frozen peas and whatever herbs you’ve decided to use and continue to cook, stirring every minute or so, until you see a bit of brown on the side of a few peas.
Take it off the heat and add the lamb. Slowly pour in enough gravy to make a somewhat wet mixture. (You may not use all of the gravy.) Season with salt and pepper to taste.
Pour the mixture into a casserole dish and top with the mash potatoes. Cover the entire surface and seal the edges with potato. Break up and dot the top with the knob of butter. Sprinkle the grated cheese over the top of you desire.
Sprinkle a bit of salt and pepper over the top and cook in a moderately hot oven – Gas mark 6/400F/200C for about 30 – 40 minutes, until the topping is browned and the filling is hot and bubbling.
A few notes on shepherd’s pie:
- This was a dish designed to make a tiny bit of meat go a long ways. The British housewife of long ago would have used whatever vegetables were available, so don’t feel that you are restricted in what you can use.I never make shepherd’s pie the same way twice, and neither should you.
- This dish freezes well. After topping, let the filling cool completely, cover with cling film, then foil, and freeze. Don’t forget to date it and use it within 3 months. Let the dish thaw completely in the fridge before baking.