Leftover shepherd’s pie

Written By Jeff Ross

Leftover shepherd’s pie



  700g potatoes, peeled, quartered 

  1/3 cup milk, heated

  45g butter, chopped

  1 tablespoon olive oil

  1 brown onion, finely chopped

  4 garlic cloves, crushed

  400g can crushed tomatoes with mixed herbs

  1 cup red wine

  1 1/2 tablespoons Worcestershire sauce

  Leftover roast lamb or beef, finely chopped

  Leftover roast vegetables, finely chopped




Step 1

Place the potato in a saucepan. Cover with water and season with salt. Bring to the boil. Boil until tender or for 20mins. Drain. Return to the pan. Add the milk and 30g of the butter. Mash until smooth. Season.

 Step 2

Meanwhile, preheat oven to 220C or 200C fan. Heat the oil in a large deep frying pan over medium-high heat. Cook the onion and garlic, stirring until softened. Add the tomatoes, Worcestershire sauce, red wine, lamb or beef, vegetables and 1/2 cup water. Bring to the boil.

 Step 3

Transfer the lamb mixture to a baking dish. Cover with mash and rough up with fork. Dot with remaining butter and bake for 15-20 mins or until golden and bubbling hot. Serve.

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