Roast lamb for dinner? Well this is the perfect recipe for lamb leftovers for work over the following few days. This hearty shepherd’s pie recipe was devised to feed hardworking farmers so you can imagine how grunty and good it is!
For Farmer’s Lamb Pie, you will need:
500g cold cooked minced leftover roast lamb
1 onion, grated
1/4 teaspoon mixed herbs
1 teaspoon parsley, chopped
1 cup mixed vegetables
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoon tomato sauce or relish
1 rasher of bacon
1/2 cup tasty cheese, grated
How to make Farmer’s Lamb Pie:
Pre-heat oven to 220C. Grease a 25cm pie plate or rectangle oven dish.
Boil and mash potatoes with a little milk, butter and seasoning.
Line the bottom of the pie dish with with half the mashed potatoes like a pastry case.
Mix together cooked meat, onion, mixed vegetables, herbs, parsley, salt, pepper, nutmeg and tomato sauce.
Place meat mixture on top of potato in dish and top with the remaining potato.
Cut bacon into long thin strips and place across potato. Sprinkle with cheese.
Beat the egg and pour over the cheese.
Bake for 30-35 minutes or until heated through and golden brown.
Serve with salad, fresh wholemeal bread or some steamed veges to create a balanced meal.