Matthew Evans’ authentic shepherd’s pie recipe from the beautiful OzHarvest Cookbook is a great way to use up leftover cooked lamb after a weekend roast.
Shepherds ate lamb and potato pie before there was such a thing as ‘Shepherd’s pie’. This is my version, using leftover roast or braised lamb. You could use beef, but then it would be a cottage pie – Matthew Evans.
40g of butter
3 onions, finely diced
3 small carrots, finely diced
4 celery sticks, finely diced
500g leftover cooked lamb, finely diced
125ml (1/2 cup) Worcestershire sauce
2 tablespoons tomato paste or sauce (passata)
1 tablespoon white wine vinegar
1 sprig thyme
1 bay leaf
1kg potatoes, cooked and mashed
Melted butter to brush
1. Melt the butter in a large frying pan and fry the vegetables for 10 minutes without letting them colour too much.
2. Add the lamb and 250ml (1 cup) water and stir in all the remaining ingredients except the potato.
3. Simmer for about 1 ½ hours until everything is soft and cohesive. Longer is better than shorter here. The mixture should be wet, but not runny, so add a touch more water if dry, or simmer to reduce if too sloppy. Season to taste with salt and pepper.
4. Meanwhile, preheat the oven to 200°C. Spread the lamb filling into a larger casserole dish. Spoon the mash over the top and run a fork over it to make bits that crisp up when cooked. Brush with melted butter. Bake for 20-30 minutes until lightly coloured and leave to rest for 5 minutes before serving.
From the OzHarvest Cookbook. Australia’s most celebrated chefs share their favourite ‘food rescue’ recipes, including contributions from Matt Moran, Neil Perry, Maggie Beer, George Calombaris plus many more.