Quick and easy shepherd’s pie
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Make the most of your roast leftovers with this speedy shepherd’s pie.
Ingredients
For the lamb mixture
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 1 celery stick, roughly chopped
- 2 tbsp olive oil
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 2 tsp tomato chutney
- 1 tsp caster sugar
- 1 tbsp Worcestershire sauce
- 150ml/5fl oz lamb stock (or chicken or beef stock)
- 200ml/7fl oz red or white wine
- 700g/1lb 9oz left over roast lamb leg, shredded
- 100g/3½oz frozen peas
For the topping and sides
Method
To make the lamb mixture, add the onion, carrot and celery to a food processor and pulse until finely chopped. If you don’t have a food processor, finely chop the vegetables with a knife.
Heat the olive oil in a large frying pan over medium heat. Once hot add the chopped vegetable mix. Cook until softened, this will take 8–10 minutes.
Once softened add the flour and cook, stirring regularly for 2 minutes, then add the tomato purée, tomato chutney, sugar and Worcestershire sauce and cook for a minute more.
Pour in the stock and wine and reduce by half. Stir in the shredded lamb and cook for a further 10 minutes. Finally, stir in the peas and spoon the mixture into a large ovenproof dish.
Preheat the oven to 200C/180C Fan/Gas 6.
Roughly mash the cooked potatoes, and parsnips and top the pie mix. Drizzle with potato and parsnip topping with the oil, and dot with cubes of butter. Bake for 30 minutes, until the top is crispy and the filling is bubbling.
Meanwhile, add the kale and a splash of water to a frying pan over high heat. Place a lid on and steam for 3 minutes. Remove the lid and add the garlic, season salt and peppet and fry for 1 minute more.
Serve the shepherd’s pie with the garlicky greens on the side.
