LEFT OVER ROAST LAMB LOVED SHEPARDS BUBBLE BAKE

 

I am coming to the conclusion that we are only having roast lamb so that we can have the left over Shepard's pie, this is so yummy and I prefer this dish with mashed potato topping, but sometimes if we have lots of roast potatoes and vegetables left I do my husbands favourite crispy baked bubble topping.

 

 

Rough chop all the left over lamb into small pieces.

 

 

Adding all the left over cooking juices, gravy and stock from the lamb bones and any red wine that was not finished off, not that happens very often, so I do keep wine in stock always!

 

Whenever I cook a roast (which should be every week!), note to self, I like to cook a bigger piece of meat than we are going to eat and make extra roast potatoes and vegetables, so that there will be leftovers for bubble and squeak or bubble cakes and poached eggs and hollandaise sauce for breakfast, and then there will be sliced meat for sandwiches or another mini roast dinner.  It makes good sense as the oven is already on and this makes extra quick and easy suppers that are ready to go from the fridge or for side accompaniments with all the flavour without any extra effort in the week.

Ingredients
Left over roast lamb chopped
1 onion fined diced
1 sloosh ooil
1 tsp butter
1 clove garlic grated
1 large carrot fine diced
500ml drinking red wine
Left over Sunday gravy
Left over cooking juices
500ml lamb stock
Salt and pepper
Left over roast potatoes and vegetables

A fully flavoured and really quick, easy way to make a really loved Shepard's pie, that tastes so phenomenal, because all the flavours have been established and this is just a extra bonus level of flavour that is added.  Heat the ooil and butter in a pan, add the onion and gently fry for 5 mins, add the garlic for a couple of minutes, now add the leftover roast lamb and turn the heat up a little to sear the meat, after 5 mins the pan will feel like the meat wants to stick and catch, add the wine and bubble away for a few minutes to release any flavours that have just caught and to reduce just slightly then add the stock any left over cooking juices and the lamb stock.

FOR A QUICK LAMB STOCK
Take the left over trimmings and bones from the Sunday lamb roast, place in a pressure cooker with a onion chopped into quarters, don't worry about peeling, same for the carrot and a stick of celery if you have it, I like to add a fresh bay leaf from my tree and some ground pepper, a pinch of sea salt and 600ml of water.  Cook under pressure for 30 minutes, drain through a colander or sieve and this is a really tasty fabulous quick fresh lamb stock.

Reduce all the stock liquid until medium thick but still a gravy consistency, taste and season.  Place in a baking dish and then take all the left over roast potato's and vegetables and roughly chop and place on top and then bake in a hot oven 200 degrees for 30-40 minutes.