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Leftover lamb shepherd’s pie
Fruit and vegetables
1 large
onion
, chopped,
3 large
carrots
, diced
2
garlic
cloves, finely chopped
small
rosemary
sprig
small handful flatleaf
parsley
, chopped
1kg/2lb 4oz
potatoes
, such as Maris Pipers, peeled and chopped
Tins, packets and jars
1 tbsp
Worcestershire sauce
1 tsp
redcurrant jelly
Cooking ingredients
2 tbsp
oil
, for frying
2 tbsp
tomato purée
150ml/5fl oz lamb, chicken or
beef stock
or leftover gravy
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz
butter
60ml/2fl oz
double cream
Meat, fish and poultry
500g/1lb 2oz leftover roast
lamb
, chopped or shredded (if slow roasted)
Other
100ml/3½fl oz
red wine
150g/5½oz fresh or frozen
peas
Back to recipe
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