Pulled lamb shepherd's pie

Name: Pulled lamb shepherd's pie
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Ingredients: 450 g Leftover pulled lamb (homemade); 15 ml Olive oil; 1 Onions, finely chopped; 200 g Carrots, diced; 0.1 Garlic, crushed; 20 g Tomato purée; 10 g Plain flour; 1 Beef stock cubes, made up with 350ml hot water; 1 g Dried thyme; 150 g Frozen peas; 1000 g Potatoes, peeled and cut into chunks; 40 g Butter; 80 ml Milk; 60 g Cheddar, grated

Leftover slow-cooked lamb makes the best shepherd's pie you will ever eat: richer and more tender than mince, under a golden cheesy mash. Make it ahead and bake when you are ready.

Ingredients

450 g Leftover pulled lamb (homemade)
15 ml Olive oil
1 Onions, finely chopped
200 g Carrots, diced
0.1 Garlic, crushed
20 g Tomato purée
10 g Plain flour
1 Beef stock cubes, made up with 350ml hot water
1 g Dried thyme
150 g Frozen peas
1000 g Potatoes, peeled and cut into chunks
40 g Butter
80 ml Milk
60 g Cheddar, grated

Method

Boil the potatoes for 20 minutes until soft.
Meanwhile, cook the onion and carrots in the oil for 8 minutes. Stir in the garlic, tomato purée and flour for a minute, then add the stock and thyme and simmer for 5 minutes until thickened.
Stir in the lamb and peas, season and simmer for 5 minutes. Tip into a baking dish.
Heat the oven to 200°C (180°C fan). Mash the potatoes with the butter and milk, spread over the lamb, rough up with a fork and scatter with the cheese.
Bake for 25 minutes until golden and bubbling at the edges.