I have made the classic Shepherd’s Pie with leftover roast beef or lamb or even store bought ground beef. This version is roast leg of lamb, but the ingredients and methods are the same for both beef and lamb.
Tip : You can also use ground beef or lamb and start the recipe at step 4. For a little extra, sometimes I top the mashed potatoes with grated cheddar cheese, nice.
Ingredients
- 1-2 cups left over roast beef or lamb ground in a food processor
- 1-2 cups left over mashed potatoes or store-bought mashed potatoes
- 1/2 large Spanish onion finely chopped
- 2 tbsp Beef Bovril or other concentrated beef broth
- black pepper to taste
- 1-2 tbsp all-purpose flour
- 1-2 tbsp olive oil
- 3/4 cup beef broth
- 1 cup canned or frozen corn
- 1 cup canned or frozen peas
Instructions
- Gather all ingredients before starting the recipe.
- Pre heat oven to 375°℉
- Cube 1-2 cups left over roast beef or lamb and pulse in a food processor until finely ground.
- Heat 1-2 tbsp olive oil in a large frying pan over medium high heat, 1/2 large Spanish onion chopped and sauté until translucent, 5 -7 minutes.
- Add ground roast and 2 tbsp Beef Bovril, stir to combine and cook for 2-3 minutes to heat through. Season with black pepper to taste.
- Sprinkle 1-2 tbsp all-purpose flour over mixture and stir to combine, cook for a further 2-3 minutes
- Add 3/4 cup beef broth , bring to boil the reduce heat to medium and simmer for about 15 minutes or until the mixture becomes thick.
- Ladle ground roast mixture into an oven proof casserole dish, (or several smaller ones) top with 1 cup canned or frozen corn and 1 cup canned or frozen peas and finally top with 1-2 cups left over mashed potatoes or store-bought mashed potatoes.
- Place in a pre-heated 375° ℉ for 30-40 minutes, or until completely heated through.
