If you often find yourself with leftover roast meat this recipe is a great way to use it up. Felicity Cloake’s original Shepherd’s Pie recipe on which this is very much based on/inspired by, calls for roast lamb meat or lamb mince (as per tradition), however, I wanted to use up some of the rabbit we had leftover from a roast and it will work with any meat. I hope the fact I’m re-purposing a British classic, such as the mighty Shepherd’s pie, will not cause too much upset with my British friends…
I used a combination of roast meat and cooked lentils to make the filling and it really worked out quite well, so I hope you will forgive me…
This recipe is based on Felictiy Cloake’s Shepherd’s Pie recipe from The Guardian’s Feast magazine. I’ve made several changes to the quantities, order of cooking and cooking times which worked quite well. Link to the original recipe is below.
Leftovers “Shepherd’s” Pie
Serves 4 | Prep 20 mins | Cook 1hr 15 mins
- 2 tbsp vegetable oil;
- 1 large onion, finely chopped;
- 1 large carrot, finely chopped;
- 1 celery stick, finely chopped;
- 1 sprig thyme;
- 350g leftover roast meat or game, chopped (if you have a smaller quantity of leftover meat, add a pack or can of cooked lentils to make up to 350g);
- 0.5 tbsp flour;
- 200ml lamb or beef stock;
- 1 tbsp tomato puree;
- 2 tbsp Worcestershire sauce;
- 750g floury potatoes, peeled and halved;
- 50g butter;
- 50g cheddar, grated (optional)
- 1 tbsp whole milk.
First, start with the filling. Heat the vegetable oil in a medium sized sauce pan or a deep frying pan. When hot, add the onion, carrot, celery stick and thyme sprig. Cook on a low-medium heat for about 10 minutes, until the vegetables have softened but not browned.
Add the chopped leftover roast meat and fry for a couple of minutes. Sprinkle over the flour and stir well. Pour a little of the stock and scrape the bottom of the pan to get any stuck on bits. Stir in the tomato puree, followed by the remaining stock and Worcestershire sauce. If using, add the lentils at this point. Turn up the heat and bring to a simmer.
Once simmering, lower the heat, cover and leave to simmer gently for 30 minutes. Remove the lid, simmer for another 5-10 minutes – watch that the filling doesn’t dry up too much here. Set aside.
While the filling is cooking, prepare the mash for the topping. Put the potatoes in a pan of well-salted water, bring to a boil and cook until tender (roughly around 20 minutes, depending on the size of the potatoes). Drain and put back into the hot pan to steam dry.
Roughly chop the butter. Mash the potatoes, then add the butter and milk and work through until you have a smooth mash. Season to taste with salt and black pepper.
Heat the oven to 200C/180C fan/gas 6. Spoon the filling into an ovenproof dish and top with the mash. You can do this by scattering large dollops of the mash around the dish and the flattening it so it’s fairly evenly distributed. Drag a fork down the length of the dish to create ridges in the potato. If using cheese, scatter over the top. Bake for 30 minutes until lightly golden on the top.
This is based on Felicity Cloake’s recipe from The Guardian’s Feast, available online here. I’ve made several changes to the quantities of various items and cooking order/times.