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This comforting dish makes the perfect weekday supper and traditionally uses up the leftovers from a Sunday roast (the meat, vegetables, potatos and gravy).
- 600g cooked lamb
- 170g onion (2)
- 80g celery (1 stick)
- 125g carrot (2)
- 2 cloves of garlic
- 200ml red wine
- 500ml lamb stock
- 2 tablespoons of lamb or beef demi-glace (or 1 level tablespoon of gravy granules)
- 2 tablespoons of olive oil
- 800g mashed potato
Preparation Time: (15 minutes for the mashed potato) + 25 minutes
Cooking Time: 20 minutes
Serves: 5 - 6
- Make the mashed potato.
- Peel and roughly chop the onion, carrot, celery and garlic.
- Put the onion, carrot, celery and garlic into a food processor and blitz it for 10 seconds, then transfer the mixture to a plate.
- Roughly chop the lamb and put that in the food processor for 15 seconds.
- Heat the oil in a saucepan over a medium heat and then add the vegetable mixture. Cook this until it has become soft (about 7 minutes).
- Add the wine and simmer until it has reduced by half.
- Preheat the oven to 200°c.
- Add the stock, bring it up to the boil and then add the lamb and cook it for 10 minutes.
- Stir in the demi-glace (or gravy granules), season with salt & pepper and then carefully pour the mixture into an oven-proof dish.
- Cover the lamb mixture with the mashed potato by first putting spoonfuls around the edge of the dish and then filling in the middle. Smooth the surface of the mashed potato with a knife and then lightly drag a fork across to form a ridged pattern.
- Put the dish on a tray (in case it bubbles over) and put it into the oven for 20 minutes (if the top isn’t browned enough, put the dish under the grill for a few minutes).
- Remove it from the oven and serve.
- You can use raw minced lamb instead of cooked lamb, just fry it first until it has turned brown, drain off the fat and then continue with stage 1.
- A certain, big-name brand of tomato ketchup goes very well with this dish.