Meal three with just one Roast Dinner.
Not bad for a family of seven.
How are your efforts going at using what is in your fridge & using leftovers?
It feels good to reduce the waste I think.
And who wouldn't like to reduce the amount of time they are at the shops?
It is a SUPER cold and VERY wet day in Melbourne today.
A perfect excuse to bake a pie!
GOURMET GIRLFRIEND'S LEFTOVER LAMB ROAST SHEPHERD'S PIE:
A few days ago I made a Lamb roast.
I ordered my Lamb direct from the farmer- delivered to my door by her!
Gorgeous Organic free-range Dorper lamb.
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You all know I like to know where my food comes from! Provenance is important to me.
This meal uses the leftover Lamb that I roasted.
This same meal's leftovers also made Roast veg Frittata with the leftover Veg.
So that is THREE meals for our family of SEVEN with just ONE leg of lamb!
Shepherds Pie was originally invented as a means of using leftover Roast meat (called Cottage pie if Beef was used).
Nowadays most people use mince but I am going 'Old school' with this recipe.
In this recipe you can pretty much use whatever Veg you like- so use your faves! I just used what I had in the fridge but there is no hard & fast rule here.
I also added a 'twist' to the Mashed Potato topping.
Lamb & Fetta are such a lovely marriage of flavours so I experimented with adding some soft crumbled Fetta to the Mash to see how that would go.
This is Rustic cuisine. Play around with what you like best.
It tasted AMAZING!
Taking risks in the kitchen doesn't always pay off- luckily this time it did and I will definitely be doing it again!
WHAT YOU WILL NEED:
- 500g Leftover Lamb, diced fine
- 2 onions, diced
- 4 cloves garlic, chopped finely
- 1/2 bunch Italian parsley, chopped fine
- 3 carrots, diced
- 200g Tuscan Kale, chopped
- 100g peas
- 1/2 can Organic Tomatoes
- a splash of Worcester sauce
- 3 tablespoons flour
- 1 cup beef stock
- S & P
- 5 Dutch cream or Desiree Spuds
- 2 tablespoons Butter
- 1/4 cup milk (or maybe less!)
- 60g soft crumbled Fetta
- EVOO (extra virgin olive oil)
Preheat oven to 200C.
Heat a pan with boiling water and cook Potatoes while you make the lamb mix.
In a heavy pan saute onion in a little EVOO till translucent.
Add garlic and fry for a minute.
Add the diced Lamb.
Add chopped Parsley, carrot, Kale & peas.
Cook for about 5 minutes stirring.
Add the Worcester sauce and S&P.
Cook for 10 minutes.
Dust the flour over the top and then stir through- cook while stirring for about a minute to cook the flour. The mixture will seem quite dry.
Add the 1/2 can tomatoes & the beef stock and stir through.
Cook gently for about 5 minutes till the mix has thickened.
Remove from heat & set aside.
Once potatoes are cooked, drain and add butter & Fetta and MASH!!
You want the mash to be relatively thick as this will top the pie.
Add only as much milk is necessary to have a good thick mash.
Now add your Lamb mix into a shallow pie dish.
Even it out and add the Mash on top. Again- ou don't want this to look perfect. It should look like good home cooking with all it's imperfections!
Pop into oven for 20 minutes or until the top is looking deliciously brown.
Serve on own or with a crispy Green salad.
We were listening to this old track from First Aid Kit earlier today. So gorgeous.