I have made the classic Shepherd’s Pie with left over 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 recipe.
- Pre heat oven to 375°
- Cube left over roast and pulse in a food processor until finely ground.
- Heat oil in a large frying pan over medium high heat, add onions and saute until translucent, 5 -7 minutes.
- Add ground roast and 2 tablespoons of beef concentrate, stir to combine and cook for 2-3 minutes to heat through
- Sprinkle 1-2 tablespoons of 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 prof casserole dish, (or several smaller ones) top with the corn and peas and finally top with the mashed potatoes.
- Place in a pre heated 375° for 30-40 minutes, or until completely heated through.
