Easter recipes

Spiced leftover lamb shepherd’s pie

  1. Finely chop 1 onion. Dice 3 celery stalks and 2 carrots. Deseed 1 green chilli and finely chop. Heat 1 tablespoon olive oil in a large, deep casserole dish over a medium heat. Add the onion, celery, carrots, and season. Cook for 10 minutes, stirring occasionally, until the veg is softened. Add the chilli and half a teaspoon each of the following spices: coriander, cumin and cinnamon. Stir well.
  2. Dice 300g leftover cooked lamb and make 800ml hot lamb or chicken stock. Add the lamb to the dish with 1 tablespoon tomato purée and stir to combine. Pour in the stock and simmer for 20 minutes until reduced.
  3. Meanwhile, peel and quarter 900g potatoes and add to a pan of boiling salted water. Cook for 15 minutes or until tender and drain well. Mash with 50g butter and 100ml milk until smooth.
  4. Preheat the oven to gas 6, 200°C, fan 180°C. Spoon the lamb mix into a large ovenproof dish, and cover with the mash. Dot with butter and sprinkle over 1 teaspoon nigella seeds. Bake for 20 minutes until the mash is crisp and golden.

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Spiced leftover lamb shepherd’s pie

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Showing 1 to 8 of 8 items

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