Roux Family Shepherd’s Pie With Stir-fried Cabbage
This comforting shepherd's pie recipe transforms leftover roast lamb into a delicious and hearty dish. The minced lamb is mixed with aromatic vegetables and seasonings, topped with creamy mashed potatoes, and baked until golden and bubbly. A side of stir-fried cabbage adds a fresh and flavorful twist to this classic comfort food. Enjoy this piping hot dish straight from the oven for a satisfying meal.
— Constant Cookbook
Ingredients
- 400-500g/14oz-1lb 2oz leftover roast lamb
- 1 carrot
- 2 sticks celery
- 1 sprig fresh parsley
- 1 shallot
- 5 cloves leftover roast garlic
- 4 tbsp ketchup
- 1 kg/2lb 4oz peeled, cooked floury potatoes
- , to taste butter
- dash of milk
- salt and pepper
- ½ head cabbagepak choi
- 1 garlic
- 1 red chilli
- splash fish sauce
- , for frying vegetable oil
Instructions
- Preheat the oven to 180C/350F/Gas 4. Scrape all the meat off the lamb bone and put through a mincer with the carrot, celery, parsley, shallots and leftover gravy and fat from the roasting tin. If you havenât got a mincer then chop everything finely and mix together.
- Add sweet roasted garlic cloves popped from their skins (or fresh garlic) and the ketchup.
- Press the mixture into an ovenproof dish. Mash together the cooked potatoes with butter to taste and a dash of milk, and top the meat with the potatoes. Use a fork to make a pretty design on top.
- Cover the dish with foil and cook in the oven for 30 minutes. Then remove the foil and turn up the oven to 200C/400F/Gas 6 for a final 10 minutes so itâs piping hot and lightly golden-brown on top.
- For the stir-fried cabbage, heat the oil in a wok until hot, then stir fry the ingredients together for a few minutes until cooked, but so it keeps its colour and stays crunchy.
- Serve the shepherdâs pie hot with the cabbage piled alongside.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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