LEFT OVER ROAST LAMB SHEPARDS PIE WITH SWEET POTATO

 

LAYERED LEFT OVER ROASTED LAMB SHEPARD'S PIE, FOR ME THE ONLY WAY TO HAVE SHEPARD'S PIE IS FROM LEFT OVER ROAST LAMB WITH ALL THE STOCK GRAVY, TRIMMINGS AND FLAVOUR OF THE ROAST IN YOUR PIE.  I WILL ADMIT THAT THIS IS BETTER WITH KING EDWARD MASHED POTATO ON TOP BUT WORKS ALMOST AS WELL WITH SWEET POTATO

 

INGREDIENTS

500g left over roast lamb fine chopped

1 onion fine diced

2 carrots fine chopped

300ml red wine

Any gravy and stock left over

Any peas left over

50ml or so of tomato ketchup

1 tbsp Worcestershire sauce

Parmesan cheese finely grated

Salt and pepper

 

6 sweet potatoes boiled and mashed with lots of butter and seasoning

 

Melt some butter and a dash of ooil and gently pan fry the onion and carrots for approx 5 minutes, add the fine chopped lamb and brown off to add more flavour.  Add the red wine and bring to a simmer then add the stock and any left over gravy, simmer for a 20 minutes, you want a medium thick consistency, add the tk, Worcestershire sauce any left over veg and season to taste.  Top with the mashed sweet potato and a dusting of Parmesan cheese, bake for approx 30 minutes until you have wonderful lamb juices bubbling up out over the sweet potato.