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Quick and easy shepherd’s pie
Fruit and vegetables
2
onions
, roughly chopped
2
carrots
, roughly chopped
1
celery
stick, roughly chopped
500g/1lb 2oz cooked
new potatoes
300g/10½oz leftover roasted
parsnips
500g/1lb 2oz
kale
washed and thick stalks removed, finely sliced
1
garlic
clove, crushed
Tins, packets and jars
2 tbsp
plain flour
2 tsp
tomato chutney
1 tbsp
Worcestershire sauce
Cooking ingredients
2 tbsp
olive oil
2 tbsp
tomato purée
1 tsp
caster sugar
150ml/5fl oz lamb stock (or chicken or
beef stock
)
2 tbsp
olive oil
Dairy, eggs and chilled
2 tbsp
butter
, cut into small cubes
Other
200ml/7fl oz
red wine
(or white wine)
700g/1lb 9oz leftover
roast lamb
, shredded
100g/3½oz frozen
peas
Back to recipe
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