This Month's Recipe...
April – Leftover Lamb Shepherd's Pie
From page 238 of The New English Table.
There are few better uses for leftover lamb. This is a quick version.
Mince the cold lamb, omitting the fat, and set to one side. If you have about 450g minced cold lamb, fry 2 chopped onions, 2 chopped carrots, 1 chopped celery stick and 2 chopped garlic cloves in a little vegetable oil until softened. Add the meat, with a heaped tablespoon of tomato purée, 600ml/1 pint lamb or other meat stock, or vegetable stock, and cook for about ¾-1 hour, until the meat is tender.
Add Worcestershire sauce to your taste, then transfer to an ovenproof dish and top with mashed potato. 'Distress' the top with a fork, dot with butter and bake in a moderately hot oven until crisp on the surface, bubbling underneath. Serve with extra Worcestershire sauce and ketchup.
