500-800g of leftover roast lamb
Any left over roast veg – we had pumpkin (BB), potatoes (BB), carrots (BB) and parsnip.
1/2 cup frozen peas
300mls beef stock
100g tomato paste
1 tbsp paprika
Good lug of worcestershire sauce
Parmesan and tasty cheese for garnish
Start by shredding your lamb in a food processor for around 20 seconds. Pop in a bowl to the side. Roughly chop up your veggies.
In a nice big pot on the stove heat up your stock, tomato paste, paprika, Worcestershire sauce and leftover gravy. B
ring to the boil then add your meat and veg to the pot. Reduce to a simmer and cook for around 20 mins. (If it needs thickening add some gravox.)
Whilst that is cooking peel your spuds, chop them and put them on the stove to boil. When cooked, drain and mash with cream and butter.
Assemble pie in nice big dish, topping with your mashed potatoes. Grate some cheese over the top and bake in a moderate oven until golden!
(This recipe was uploaded with the permission of the original poster.)