Leftover Lamb Shepherd’s Pie
Courses
Main
Servings
Prep Time
4
10
minutes
Cook Time
40
minutes
Servings
Prep Time
4
10
minutes
Cook Time
40
minutes
Ingredients
1-2
sweet potatoes
peeled and chopped
1
tbsp
Goats butter
or whatever butter you prefer
100
mls or so of almond milk
or another milk of your choice
2
tbsp
ghee (or butter
coconut oil or rapeseed oil)
1
Onion
sliced
1-2
carrots
diced
1-2
sticks of celery
sliced
300-500
mls stock or water
3
or 4 large handfuls of cooked lamb
3
handfuls of frozen peas
1
tbsp
dried rosemary
optional
A small handful of grated cheese such as pecorino or goats gouda
Instructions
Preheat the oven to 200oC.
To prepare the mash topping, steam or boil the sweet potato until soft, then mash it with the butter and milk until smooth and set aside.
Meanwhile, heat the ghee in a large saucepan and sauté the onions for a few minutes.
Add the carrots and celery and cook for a further 10 minutes or so until soft.
Add the stock (or water), cooked lamb, frozen peas and rosemary (if using), bring to the boil and simmer for 10-15 minutes (or as long as you have!).
Transfer the mixture to an oven-proof dish, smooth the mash on top and sprinkle with the grated cheese.
Bake in the oven for around 15 minutes until bubbling and slightly golden.