Ingredients
For the shepherd’s pie
- 400-500g/14oz-1lb 2oz leftover roast lamb, leftover gravy and fat from the roasting tin
- 1 carrot, chopped
- 2 sticks celery, chopped
- 1 sprig fresh parsley, chopped
- 1 shallot, chopped
- 5 cloves leftover roast garlic (or 2 cloves fresh garlic, crushed)
- 4 tbsp ketchup
- 1 kg/2lb 4oz peeled, cooked floury potatoes (such as King Edward, Desiree or Maris piper)
- butter, to taste
- dash of milk
- salt and pepper
For the fried cabbage
- ½ head cabbage (such as hispi, or any other kind, or pak choi), sliced into thin strips
- 1 garlic clove, crushed
- 1 red chilli, chopped
- splash fish sauce
- vegetable oil, for frying
Method
- 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 haven’t 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 it’s 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 shepherd’s pie hot with the cabbage piled alongside.
