The weekends always bring with it great excitement in our house. We love the weekends for so many reasons and one of those reasons is that Oliver’s dad who loves to cook and is very good at cooking will go kitchen (or BBQ) cooking crazy… This past weekend was no exception… What this normally means though is that come Monday we are left with loads of left overs 🙂 There is nothing wrong with left overs if you know what interesting things to do with them… and this creation that we are having tonight is one of Oliver’s dad’s great creations from left over roast lamb.
Left over Roast Lamb – Shepherd’s Pie
INGREDIENTS: Left over roast leg of lamb, left over wheat-free gravy, left over peas, left over carrots, 1kg cream delight potatoes
METHOD: Preheat oven to 180 degrees Celsius.
Make mashed potato and set aside.
Cut left over roast lamb into small pieces and place into a bowl.
Stir through the left over wheat-free gravy.
Mix through carrots and peas.
If there are no left over carrots or peas just lightly steam about x1 cup each of chopped carrots and peas. Add these to the bowl and mix through.
Grease ramekins with Nuttelex. Spoon mixture into approximately x4-6 ramekins (depending on how much left over roast lamb you have).
Spoon mash on top of mixture in the ramekins.
Either put small amount of Nuttelex on top for browning or small amount of soy milk. Place on tray and put into pre heated oven for approximately 20-25 minutes or until the mash is lightly golden.