I had some meat left over from slow roasted lamb, so I decided to make a shepherds pie. Enough for 3:
- Cold lamb (chopped – the amount I used covered a standard sized saucer – see photo above)
- 30g brown lentils (rinsed, cooked in water (should take about 20 minutes from boiling) and drained)
- 1 tbsp oil
- 1 onion (chopped)
- 1 carrot (chopped)
- 1 stick of celery (chopped)
- 1 clove garlic (finely chopped/crushed)
- 200g tinned chopped tomatoes (1/2 of a normal sized can)
- A pinch of dried oregano
- Black pepper
- 1/3rd beef stock cube
- Hot water
- 3 medium sized potatoes
- 20g butter
Heat the oil in a saucepan. Add the onion, carrot and celery, and cook gently for 5 minutes. Add the garlic and cook for another minute. Stir in the tomatoes, crumble in the stock cube, add the oregano and some black pepper, and mix well. Top up with hot water, so the mixture doesn’t get too dry. Bring to the boil and simmer for 30 minutes.
Meanwhile, peel the potatoes and cut into small cubes and cook in a pan of water. When cooked, drain and return to the pan over a low heat to ‘dry out’. Mash with the butter and add black pepper to taste.
When the tomato and vegetable mixture is cooked, stir in the cold lamb. Pour into a shallow ovenproof dish, and gently place the mashed potato on top.
Cook in the oven at 180C (Gas Mark 4) for 30 minutes, or until the top begins to brown and the whole dish is piping hot. Serve.