Shepherds Pie with Leftover Roast Meat
Turn that leftover roast or cooked meat into a shepherds pie!
Ingredients
- 9 oz leftover cooked meat (250 g), shredded roughly
- 1 lb floury potatoes (450 g), chopped
- 2 oz frozen green peas (55 g)
- 2 oz fresh carrots (55 g)
- ½ small onion chopped
- 3 large garlic cloves
- ¼ cup whole milk (60 ml)
- 1 cup beef stock (240 ml)
- ½ glass red wine (optional)
- 2 tbsp unsalted butter
- 1 tbsp brown sauce thickener
- 2 tbsp olive oil
- 2 bay leaves
- nutmeg
- pepper
- salt
Instructions
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Transfer the chopped potatoes to a large and high pan, add 1 peeled garlic clove and fill it with water. Season with a pinch of salt. Boil the potatoes over medium-high heat until tender. Drain them.
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Chop the remaining garlic cloves and add them together with the bay leaves, chopped carrots, frozen peas and a good splash of olive oil to a large saucepan. Place it over medium heat, season with pepper and salt and gently fry the vegetables for 6 minutes.
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Add the shredded meat and pour in the beef stock (and red wine if using).
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Stir and bring it all to a gentle boil. Cover the pan and simmer the meat and vegetables for about 8 minutes. Then add the sauce thickener. Check the seasoning and add extra pepper or salt.
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Remove the bay leaves. Drain the cooked potatoes once tender. Then add the butter and milk. Season with pepper, salt and nutmeg to taste.
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Mash the potatoes. Transfer the cooked meat to a baking dish and top with the mashed potatoes.
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Grill the shepherds pie for a couple of minutes until the potato mash is golden. Serve hot.
