Shepherd’s pie
When cooking your Easter roast lamb this year double up on your vegetables. This way you can use the leftovers for a low-energy second meal the following day.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
Leftover roast lamb, shredded
Cooked carrots and cabbage, chopped into bite-sized pieces
Any other cooked vegetables you have to hand or failing that handfuls of frozen peas and sweetcorn
400ml gravy
8 potatoes worth of mash
Method
Take a large roasting dish and place the lamb at the bottom along with chopped vegetables. Pour the gravy on top and stir well so that everything is coated.
Spoon the fluffy mash over the mixture and spread out to the edges. Use a fork to ruffle the surface. For maximum crispy bits dot with knobs of butter before roasting in the oven at 180ºC for 30 minutes (until cooked through).
Note: If you assemble this meal it will keep in the freezer for up to two months if well wrapped. That’s a night off the cooking in the future.
