Prep 30 mins
Cook 1 hr
Made from the left-overs of our lamb roast. This is how I would ususally make it. Note, cottage pie is the one made with ground beef. I like the lamb minced by hand, but feel free to use a processor, just watch it doesn't get to "pastey". I use beef gravy rather than the flour and stock I mention and that works really well.
- 1 kg potato, peeled
- 2 tablespoons butter
- 1⁄4 cup milk
- salt and pepper
- 1 egg yolk
- 2 tablespoons butter, extra
- 1 onion, finely chopped
- 2 tablespoons flour
- 1 cup beef stock
- salt and pepper
- 1 teaspoon dried herbs
- 1 medium carrot, diced pea-size,boiled or steamed until tender
- 3 cups ground lamb, left-over roast is good
- 1⁄2 cup peas
- Cook the potatoes in boiling water until tender.
- Drain and mash with the 2 tablespoons butter, milk, salt and pepper.
- Beat the egg yolk through.
- Set the mash aside.
- Heat the 1 tablespoon of butter in a pan and add the onion, cook until softened.
- Add the flour and cook, stiring for 2 minutes.
- Add the beef stock and whisk until smooth.
- Season with salt and pepper and add the mixed dried herbs.
- Add the carrot, lamb and peas, then transfer all into a 2 litre casserole dish.
- Cover with the mash, roughing it up with a fork, to help brown the top.
- Bake in a moderate oven for about 45 minutes or until well heated through.
Wow, yum, total comfort food. Last night we had Leg of Lamb for the Slow Cooker / Crock Pot and fortunately we had lots of leftovers. For us this recipe is pure comfort food and we love it. Used the stock from last nights dinner and added some frozen corn to the recipe as well. Both my girls gobbled this down. Fabulous kid friendly, family food. Jan, we love your recipes.
Great way to use left over lamb roast. I used lamb casserole gravy and some tomato sauce for the gravy and substituted the carrot and peas with a cup of frozen mixed veges. Yum.