••••SHEPHERD'S PIE WITH LEFTOVER ROAST MEAT!!
Shepherd's Pie with Leftover Roast Meat
Prep time
Cook time
Total time
Turn that leftover roast or cooked meat into a shepherd's pie!
Serves: 2
Ingredients
- 9 oz (250 g) leftover cooked or roast meat
- 1 lb (450 g) floury potatoes
- 2 oz (55 g) frozen peas
- 2 oz (55 g) carrots
- ½ small onion, chopped
- 4 large garlic cloves, peeled
- ¼ cup (60 ml) whole milk
- 1 cup (240 ml) beef stock
- ½ glass red wine (optional)
- 1 tbsp brown sauce thickener
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 bay leaves
- nutmeg
- pepper
- salt
Instructions
- Peel the potatoes, rinse them under cold running tap water and chop them into small bits. Transfer them to a large and high pan, add a peeled garlic clove and fill it with water. Season with a pinch of salt.
- Place the potatoes over medium-high heat and ring them to a good boil. Cook the potatoes until tender and then drain them. In the meantime chop the onion and the rest of the garlic cloves. Add this together with the bay leaves and the olive oil to a large saucepan.
- Place this over medium heat and gently fry the garlic and onion for 3 minutes. Then add the chopped carrots and the frozen peas.
- Stir and season with some pepper and salt. Fry the vegetables for another 4 minutes. In the meantime shred the cooked or roasted meat up into small bits.
- Then add the meat to the cooked vegetables.
- Stir and pour in the beef stock (and red wine if using).
- Bring the ingredients to a good boil, then put a lid on the pan and simmer it all for about 6 to 8 minutes. In the end stir in the sauce thickener. Then check the seasoning and add extra pepper or salt to taste if necessary.
- Remove the bay leaves. Drain the cooked potatoes once tender. Then add the unsalted butter and the milk. Season with a pinch of pepper, salt and nutmeg to taste.
- Mash the potatoes well. Transfer the cooked meat to a baking dish and top with the mashed potatoes.
- Grill the pie for a couple of minutes until the potato mash is golden. You can also let the pie cool down, cover with cling film and let it chill in the fridge for up to 2 days. Warm it up in a microwave for 5 minutes and grill the top before serving.
